Barbera d’Alba 2022 Gabriele Morra

What is the best Barbera? Discover Gabriele Morra’s Barbera d’Alba 2022

Handcrafted in Pocapaglia, in the heart of the Langhe, this wine comes from pure Barbera grapes grown on the Fausoni hill in Neive. Early harvesting allows to preserve all the varietal freshness, a distinctive feature of this interpretation.

Vinification follows natural principles: spontaneous fermentation in steel, without the addition of selected yeasts, nor filtration or clarification. Aging takes place in the same container for six months, keeping intact the identity of the varietal and the transparency of the terroir.

A lively and territorial version that stands out for its balance and drinkability, worthy of being counted among the best expressions of the appellation.

Barbera d’Alba price and sensory value: what to expect

Those looking for information on “Barbera d’Alba price” will find in this product a synthesis of textural quality, expressive finesse and stylistic coherence. It is not a wine that focuses on technicalities, but on the essentiality and energy of the fruit.

The nose has a dense bouquet: ripe red fruits, musk, earthy hints, wild flowers and a subtle spiciness of pink pepper. The sip is full, warm, juicy, with delicate tannin balancing the generous structure. The finish is broad and mineral, with elegant persistence.

What’s the difference between Barbera d’Alba and Barbera d’Asti?

The comparison between Barbera d’Alba and Barbera d’Asti is often a subject of curiosity among wine lovers. Both appellations use the same grape variety, but the differences stem from terroir, soils and production style.

Barbera d’Alba tends to have more structure and intensity, thanks to the more calcareous and rich soils of the Langhe. This 2022 version is an example of this: while playing on freshness, it exhibits a full, concentrated texture without weighing down the sip. Natural winemaking accentuates the link with the soil, returning an authentic and precise profile.

What to pair with Barbera d’Alba? Try it with Fassona

Pairing it with Piedmontese Fassona meat is a classic, ideal for enhancing the flavor texture of this wine. Its natural acidity and balanced structure marry perfectly with red meat dishes, roasts, but also savory first courses such as tajarin with game ragout.

Served between 18° and 20°C, it expresses itself best in informal but well-groomed settings, where attention to detail meets the spontaneity of the table. A red that accompanies with character and grace.

Gabriele Morra’s Barbera d’Alba 2022 is a limpid example of natural winemaking in the Langhe. Freshness, typicity and a layered aromatic profile make it appealing to both the aficionado and those wishing to explore the variety unfiltered. An authentic, forthright and lively drink.

Pocapaglia, Piedmont

The full name of this winery is very curious, Morra Gabriele, formerly Pautasso Vini dal 1880. But there are neither Morra nor Pautasso in the company’s saddle. The latter were the owners of the cellar in Macellai di Pocapaglia, while Gabriele Morra is the grandfather of one of the current owners, the agronomist Gabriele Testa, born in ’81, who had inherited some of today’s vineyards from the Pautassos.

The other owner, Stefano Campaniello, born in ’83, arrived in 2013 and is there to take care of the work in the cellar.

Stefano was then working in the dining room and one day Gabriele found himself as a customer, between one tasting and another that evening the partnership between the two began, and shortly thereafter they would begin working the owned vineyards in the Roero and others rented in Barbaresco. and Neive.

The source of inspiration, among other things, was a book, The Ignorants, written by Etienne Davodeau and the result of the collaboration between a cartoonist and a biodynamic winemaker.

The first vinification dates back to 2012 with grapes coming from Montestefano, while in 2013 the duo can already count on some rented rows in the Ovello Cru, a tiny parcel in reality. Added to these are another two hectares in Fausoni di Neive.

The company continues to grow over the years and soon another hectare and a half will arrive from a sub-area of ​​Bernino and finally a further hectare from the Starderi vineyard in Neive.

Now there are more than three hectares worked in Barbaresco, with biodynamic methodology in the vineyard and natural methodology in the cellar. Theirs are wines that tell the story of the Neive area in an exciting and pure way.