Region: Piedmont, Italy (Barbera d'Alba Superiore DOC)
Grapes: 100% Barbera
Body: Medium to Full
Notes: Ripe blackberry, dark plum, cracked black pepper, purple flowers, tobacco, high-toned acidity, velvety finish
Pairing: Mushroom risotto, tajarin with meat ragu, braised beef, aged mountain cheeses, roasted pork loin
The Fantino brothers, Alessandro and Gian Natale, are true masters of Monforte d’Alba, operating out of a tiny, humble cellar in the heart of the historic village. Alessandro spent 20 years as the vineyard manager and winemaker for the legendary Bartolo Mascarello, and he brought that same "old-school" uncompromising philosophy to his family estate. Their Barbera is "Superiore" not just by law, but by nature; it comes from ancient vines planted in 1946 and 1953 in the prestigious "Bussia" cru, land typically reserved for the world's most expensive Barolos. While many modern winemakers use small new oak barrels to soften Barbera’s naturally high acidity, the Fantinos remain fiercely traditional, aging the wine in large, neutral Slavonian oak casks for 18 months. This allows the wine to retain its electric energy and deep mineral soul, proving that Barbera, when grown in the right dirt and handled by the right hands, can be just as profound and age-worthy as Nebbiolo.
Region: Piedmont, Italy (Barbera d'Alba Superiore DOC)
Grapes: 100% Barbera
Body: Medium to Full
Notes: Ripe blackberry, dark plum, cracked black pepper, purple flowers, tobacco, high-toned acidity, velvety finish
Pairing: Mushroom risotto, tajarin with meat ragu, braised beef, aged mountain cheeses, roasted pork loin
The Fantino brothers, Alessandro and Gian Natale, are true masters of Monforte d’Alba, operating out of a tiny, humble cellar in the heart of the historic village. Alessandro spent 20 years as the vineyard manager and winemaker for the legendary Bartolo Mascarello, and he brought that same "old-school" uncompromising philosophy to his family estate. Their Barbera is "Superiore" not just by law, but by nature; it comes from ancient vines planted in 1946 and 1953 in the prestigious "Bussia" cru, land typically reserved for the world's most expensive Barolos. While many modern winemakers use small new oak barrels to soften Barbera’s naturally high acidity, the Fantinos remain fiercely traditional, aging the wine in large, neutral Slavonian oak casks for 18 months. This allows the wine to retain its electric energy and deep mineral soul, proving that Barbera, when grown in the right dirt and handled by the right hands, can be just as profound and age-worthy as Nebbiolo.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.