Franco Roero Cellarino Barbera d'Asti Superiore DOCG

Rich and expressive, this Barbera opens with aromas of cherry, blackberry, and sweet spice. Fermented on the skins and matured in oak, it delivers a smooth, full-bodied taste with notes of cocoa and almond. Its vibrant acidity makes it a perfect match for red meats, hearty pasta, and aged cheeses.

Crafted from vineyards in the heart of Asti, Piedmont, this Barbera thrives in clay-limestone soils with excellent drainage and sun exposure. The region's continental climate—warm days and cool nights—encourages slow, even ripening, preserving the grape’s acidity while developing deep, concentrated fruit flavors.

This Superiore Barbera is rich and expressive, with a deep ruby hue. It reveals layered aromas of ripe cherry, plum, sweet spice, and a hint of vanilla. On the palate, it’s full-bodied and velvety, balanced by fresh acidity and polished tannins. The finish is long and refined, with lingering notes of dark berries and subtle oak. Best served at 16–18°C (60–64°F) for optimal flavor and aroma.

The grapes are handpicked and undergo fermentation on the skins (emerged cap) at a controlled temperature of 26°C for 15 days. This process enhances color, aroma, and structure. After fermentation, the wine is aged—often in oak—to deepen its complexity, soften tannins, and integrate warm, spicy notes.

FOOD PAIRING: A perfect match for roasted red meats, wild game, rich pasta dishes, truffle risotto, and aged cheeses. Its acidity and depth make it versatile for both rustic and refined cuisine.