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Why do we love this wine?

How good does barbera get, you ask? This good. 

Profile

Berries
Redcurrant
Spice
Full-bodied
Chalky
Concentrated

This is about as good an example of barbera as you’ll find anywhere, in fact. Hand-selected grapes are crushed the evening of the day they are harvested, and pressed to stainless steel for ferment. Then the juice is transferred to brench oak ‘botti’ (very large barrels, much like the ones used to the maturation of Barolo) for about 30 months. A final year’s wait, this time in bottle, and the wine is ready. It’s full of all the barbera flavour we know and love, but an almost otherworldly refinement and elegance shapes it. Sour cherries and raspberries, food-friendly acidity and soft, supple tannin, with a streak of licorice and a hint of minerality. It’s supremely classy, and surprisingly smashable.

** Just a heads-up that this is a 3-pack of MAGNUMS, mofos. **

Awards

Wine Doctor
Italian import
Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.

Specs

Region
Piedmont
Vintage
2016
Cellaring
2030
Preservatives
Sulphites
Alcohol by Vol.
15.0%
Closure
Cork
Bottle Vol
1.5L
Blend Info
100% Barbera
Serving Temp.
17.0°C

Tasting

From the producer

Winemaking

Viticulture
Crafting

Region

Piedmont
Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...

Goes with

BBQ
Beef
Lamb