Borgogno’s Barbera d’Alba 2012 is a fine example of the expressive, vibrant reds hailing from one of Piedmont’s most esteemed appellations. Typically anchored by the Barbera grape variety, Barbera d’Alba wines are renowned for their energetic acidity and approachable tannins, and the 2012 vintage comes from a year that offered balance and concentration. While vinification details for this bottle aren’t specified, producers in this region frequently combine traditional and more modern techniques, yielding wines that can display both freshness and a subtle roundness—sometimes with a period of ageing in large or small oak casks to add complexity without overshadowing the native fruit.
Alba itself sits at the heart of the Langhe, a captivating part of Piedmont shaped by gentle hills, clay-limestone soils, and a climate heavily influenced by both the Alps and the Ligurian Sea. The region’s growing conditions favour slow, steady ripening, which helps Barbera achieve its hallmark vivacity and depth. Historically, Barbera has played a crucial role in the everyday life of Piedmontese families, cherished for its reliability and food-friendliness, and in recent decades it has become increasingly recognised for its potential to produce seriously ageworthy and nuanced wines.
In terms of pairings, the Barbera d’Alba style—with its lively acidity and juicy red fruit—makes an ideal companion for classic Northern Italian fare. It is particularly successful alongside dishes featuring tomato-based sauces, such as tagliatelle al ragù or aubergine parmigiana. Traditional Piedmontese specialities like agnolotti del plin or beef braised in Barbera also shine when matched with this wine, as do roasted poultry, grilled sausages, mushroom risottos, or mature regional cheeses.
For optimal enjoyment, decant this Barbera d’Alba 2012 for about half an hour to allow it to open up, and serve at 16-18°C. This temperature brings out both the bright fruit and any developed tertiary notes, ensuring a pleasurable, food-friendly experience.
