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  • Bava Libera – Barbera d’Asti


    Piedmont, Italy: Moscato d’ Asti

    Intense ruby red in color, fragrant nose with scents of wild prune, black cherry jam, pepper. Dry but enveloping in the mouth with sweet notes of red fruits; balanced alcohol content and stunningly soft thanks to its reduced acidity.

    Sustainably Produced: The Bava family estate extends in Monferrato and Langa, with fifty hectares of vineyards and twenty hectares of natural fields and woods, cultivated with the same awareness, care and attention of the olden times resulting in a sustainable agriculture with a reduced environmental impact. Walking along the Bava vineyards, you will notice the grass clippings and the prunings used as natual fertilizers, the poles, all strictly made of wood coming from renewable forests or grassing between vine rows, which not only helps prevent soil erosion, but also serves as proof that no hebicides are used.



    GRAPE VARIETY : 100% Barbera FERMENTATION AND MACERATION : about 10-12 days in steel vats at controlled temperatures. AGEING : in Slavonian oak casks and old tonneaux.

  • Ghëddo Barbera D’Alba


    Ghëddo is committed to sustainable farming with no use of chemical pesticides or fertilizers, they cultivate only three hectares in 3 different vineyards which allows for meticulous work in the vineyard and extreme cleanliness in the cellar producing wines that faithfully express the vintage in all its aspects.

    This wine is made with 100% Barbera.


    “Our Barbera comes from a friend’s vineyards in Monforte d’Alba who shares our philosophy and lets us care for the grapes throughout the growing season. Barbera needs hot and semi-dry summers to perform well and good canopy cleaning to avoid problems while ripening. As the grapes begin to ripen, excess clusters are cut. The grapes are then hand harvested early October in cases of 20 kg each. After harvest, the grapes are destemmed without crushing and fermented in stainless steel tanks for 15-25 days. We focus on extracting the few tannins that Barbera has without losing color and aromatics. Following malolactic fermentation the wine ages for 4 months in oak cask and 8 months in concrete. It is then bottled between October and January.”



    Perfumes : plums, raspberries, blueberry with some delicate wisteria hints. Taste : very easy to drink, with vibrant acidity; fleshy and juicy.

  • Poderi Cellario E’ Rosso 1 Liter


    E’ ROSSO ! Red wine of the people ….

    100% Barbera.
    Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.
    The wine produced with careful cultivation techniques to the environment is certified to FTP from Assoc. “Suolo E Salute”
    Spontaneous fermentation
    Maceration 10 days and aging in cement tanks of 100 hl for one year, not clarified.
    It is the wine that my grandfather made: simple and fragrant with hints of blackberry and pink fruit on one side and a note of leather a little animal (given the refinement in cement) on the other.
    It is proposed in a funny bottle of one liter.
    Good wine for drinking every day
    Matching: to all meals with grilled meat