2024 Alessandro Rivetto Barbera d'Alba, Piedmont, Italy 🇮🇹

The Moment

Some Barberas are built around softness.
Others are built around energy.

The 2024 Alessandro Rivetto Barbera d’Alba lands beautifully in that second lane — deep ruby in the glass, bright with acidity, and built to wake the table up. A wine with deep ruby red color and violet reflections, a nose that is very rich, intense, and delicate, and a palate that is dry, medium-high bodied, and persistent, showing fresh fruits, nice acidity, and a long finish.

This is 100% Barbera from Serralunga d’Alba in Piemonte, grown on clay-limestone soils. The fruit comes 70% from Serralunga d’Alba and 30% from San Rocco Senodelvio, from vines averaging around 40 years old. After fermentation and malolactic, the wine is transferred to large Slovenian oak barrels for about 12 months, then held another 6 to 12 months in bottle before release. That gives this Barbera a little more grounding and polish without taking away the fresh-fruited, food-loving core.

What It Feels Like

Think pasta night turning into a real dinner, a bottle that keeps pace with the food, and a red that makes everything taste a little more alive.

What makes this wine work is the classic Barbera combination of fruit and acidity. Fresh fruit, persistence, and bright acidity, which is exactly why Barbera is such a reliable table wine. The oak aging and bottle rest suggest a version with a little more shape than a simple everyday red, but the wine still sounds driven by freshness rather than weight.

In the Glass

Aromatics
Very rich, intense, and delicate, with fresh-fruit character.

Palate
Dry, medium-high bodied, and persistent, with fresh fruits, lively acidity, and a long finish.

Texture
Lifted and structured, with acidity doing a lot of the work while the oak aging adds some shape. 

Finish
Long, fresh, and food-friendly, with fruit and acidity carrying through the close. 

Why We Love This Bottle

Barbera That Knows Exactly What It Is
Fresh fruit, bright acidity, and persistence is the heart of great Barbera, and that is exactly the lane this wine is in.

Serralunga Fruit Gives It More Presence
With most of the fruit coming from Serralunga d’Alba and the rest from San Rocco Senodelvio, this feels like a Barbera with a little extra seriousness under the easy charm. 

Aged Enough To Feel Ready
The combination of large Slovenian oak and extended bottle rest means the wine should feel settled and complete right out of the gate.

Pair It With

• Meat dishes
• Risotto
• Soft cheeses
• Hard cheeses
• Pasta with ragù

Technical Notes

Producer: Alessandro Rivetto
Wine: Barbera d’Alba DOC
Region: Piemonte, Italy
City: Serralunga d’Alba
Grape: 100% Barbera
Soil: Clay-Limestone

Vineyard Notes:
Fruit comes from Serralunga d’Alba (70%) and San Rocco Senodelvio (30%). Vines are Guyot-trained, average around 40 years old, and yield roughly 3 tons per acre.

Winemaking:
Harvest usually takes place in the first half of October. The grapes are hand-collected in small baskets, destemmed, and pressed. Fermentation takes place on the skins in temperature-controlled vats for 8–10 days with frequent pump-overs. After malolactic fermentation, the wine is aged in large Slovenian oak barrels for around 12 months, then rests another 6–12 months in bottle before release.

Body: Medium-High
Structure: Bright acidity · fresh fruit · persistent finish

Flavor Profile
Fresh Fruit · Bright Acidity · Long Finish

Serving Temperature
65°F

Drink Window
Now–2029