From: La Morra, Piemonte, Italy
Varietal: Barbera
Taste: Ripe, rich, silky Barbera with crushed berries and a velvety texture. A luxurious Piedmont wine for an everyday price. We had the pleasure of recently hosting Elena Revello at Champion Wine Cellars, and it was fantastic to meet her, taste the family’s wines, and hear her insights about recent vintages and style. Based on our conversation and tasting with her, here are some takeaways: the 2021 Barbera d’Alba comes from a pretty classic vintage and is showing beautifully now. According to Elena, this wine was more reductive than usual, and I suspect 2022 will show itself as more open and friendlier earlier. That said, as of May 2024, the 2021 Barbera d’Alba is drinking beautifully and is full of lush, luxurious, ripe, and silky fruit that strikes a perfect balance with the varietal’s juicy acidity and low tannins, all without being or feeling weighty. Both Elena and Simone prefer Barbera from La Morra as opposed to Serralunga, and since they have vineyards in both, (La Morra vines from their father’s side and Serralunga vines from their mother’s side of the family) this comes entirely from La Morra), as La Morra’s richer soils lend to rounder tannins, floral aromatics, and a more approachable aesthetic.
Pairing: When pairing food with Barbera d'Alba, it's essential to consider the wine's characteristics and how they complement various dishes. The first rule is to balance acidity. Known for its high acidity, Barbera d'Alba pairs exceptionally well with dishes containing tomatoes, vinegar, or citrus, as these flavors align with the wine's natural tartness. Next, match the wine's intensity. Barbera d'Alba has a medium body and vibrant flavors, so pairing it with foods of similar intensity ensures that neither the wine nor the dish is overpowered. Another key consideration is to contrast fat and umami. The wine's acidity and mild tannins cut through the richness of fatty or umami-rich dishes, cleansing the palate.
Lastly, embrace regional cuisine. As with many Italian wines, Barbera d'Alba pairs beautifully with traditional dishes from its home region of Piedmont. By following these basic rules, you can enhance the dining experience and highlight the versatile, vibrant character of Barbera d’Alba.
Think spicy tagliatelle al ragù fresh pasta with a slow-cooked meat sauce or Penne Arrabbiat, a spicy tomato sauce with garlic and chili peppers. Grilled Italian sausages with herbs and spices or grilled pork chops with rosemary and lemon. This is also a good classic pizza wine. Try it with a classic Margherita or Prosciutto and arugula pizza.
Polenta and Sausages for a Crowd (Polenta Alla Spianatora)
By David Tanis
Technical Details
- 100% Barbera in calcareous clay soils planted in 1995, averaging 250 meters above sea level in Annunziata, La Morra
- Fermentation with indigenous yeasts, 8-10 days maceration at 27-30°C in roto-fermentors and 10-15 days completion of fermentation in stainless steel tanks
- Aged exclusively in stainless steel for 10 months prior to bottling
- 1,600 cases produced annually
About. Located in La Morra, in the heart of the world-renowned Barolo wine region of Piedmont, Italy, Fratelli Revello is a distinguished family-owned winery celebrated for its exceptional wines. Fratelli Revello began in the 1950s when Giovanni Revello, an ambitious farmer, first worked the land with his wife, Maria. Initially focusing on cultivating crops and rearing cattle, the family gradually shifted towards viticulture, recognizing the exceptional potential of the local terroir. By the 1960s, the family had planted their first vineyards and begun crafting wines for local consumption.
The next significant milestone arrived in the 1980s when Giovanni's sons, Enzo and Carlo, took over the estate. Inspired by their passion for wine and their father's legacy, they decided to focus exclusively on viticulture. They rebranded the winery as "Fratelli Revello" and began producing high-quality wines.
Their commitment to excellence soon garnered international attention. In the 1990s, the brothers modernized their winemaking approach by adopting advanced techniques while respecting their heritage and traditional methods. This fusion of old and new elevated Fratelli Revello's wines, earning them critical acclaim and securing their position among the elite wineries in Barolo.
Fratelli Revello continues to thrive today under the stewardship of Enzo and Carlo's children, Simone and Ellena Revello. The estate is spread over 14 hectares, primarily in La Morra, and includes renowned crus like Gattera, Conca, Giachini, and Rocche dell’Annunziata. Simone Revello has taken charge of the winemaking, combining the wisdom passed down by his father with innovative techniques to produce wines of exceptional quality. Simone emphasizes careful vineyard management, selective harvesting, and minimal use of chemicals. Meanwhile, Ellena Revello oversees marketing and sales, ensuring that Fratelli Revello's wines reach a global audience.
The Barbera d'Alba DOC (Denominazione di Origine Controllata) is a renowned wine appellation in the Piedmont region of northwest Italy, celebrated for its vibrant and food-friendly wines made primarily from the Barbera grape variety. The appellation encompasses a significant area within the province of Cuneo, particularly around Alba and Asti. The vineyards are situated on the hills of the Langhe and Roero regions, where varying exposures and altitudes contribute to the complexity of the wines.
Barbera is the primary grape used in this DOC, comprising at least 85% of the blend. The remaining 15% can include other local red varieties like Nebbiolo. The wines are produced in two main styles: Barbera d'Alba DOC, aged for a minimum of four months, and Barbera d'Alba Superiore DOC, which requires at least 12 months of aging, including four months in oak barrels.
The appellation spans the Langhe and Roero hills, featuring soils ranging from calcareous clay to sandy compositions. These variations impart distinctive expressions to the wines. The Langhe soils are primarily calcareous clay, giving Barbera wines structure and complexity. In the Roero, sandy soils contribute to lighter, fruitier styles. The continental climate, marked by hot summers, cold winters, and foggy autumns, helps preserve the grapes' natural acidity and enhance their aromatic profile.
