Arrived in our hills in the early 1900s, the Barbera vine, thanks to its extreme rusticity and constant production, replaced most of the vineyards affected by phylloxera. The combination of strength and finesse are characteristics that distinguish it and make Barbera d’Alba a fine wine. Accomplicated by soil composition and microclimate, it acquires deep bright red color and hints of purple highlights. The fragrance is fragrant, fresh, and reminiscent of mint and vanilla. Its flavor is austere and textured.

Those of the Cantina del Nebbiolo, in Vezza d’Alba, are distant roots. In the late nineteenth and early twentieth centuries, the wine-growing hills of Piedmont were buffeted by winds of innovation and development, which had brought enthusiasm and confidence in the future. In particular, in the hills between Langa and Roero, where the vocation for vines and wine had long been established.