Batasiolo Barbera d’Alba DOC ‘Sovrana’ is a vibrant and polished expression of Barbera from the heart of Piedmont. Made from 100% Barbera grown in the hills surrounding Alba, it bursts with aromas of ripe red cherry, plum and blackberry, complemented by hints of violet, sweet spice and a touch of vanilla from gentle oak ageing. The palate is medium to full-bodied, juicy and supple, showcasing Barbera’s signature bright acidity, smooth tannins and generous fruit depth. Balanced, flavourful and immediately enjoyable, ‘Sovrana’ delivers classic Piedmontese charm in an elegant, modern style.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Barbera
Tastes Like: Comparable to a Merlot, with ripe cherries, plums, and hints of spice, finishing with balanced acidity.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and marl soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Batasiolo is a family-run winery in Piedmont, renowned for its dedication to Barbera and other traditional varietals. Their "Sovrana" exemplifies the elegance and vibrancy of Barbera d'Alba.

Seafood: Grilled tuna steak or rich seafood stew.
Poultry: Roast duck or chicken cacciatore.
Vegetarian: Mushroom risotto or stuffed bell peppers.
Meat: Beef ragu or lamb cutlets.

Pecorino Toscano: Firm and nutty, complementing the wine's fruitiness.
Gorgonzola: Creamy and tangy, balancing the wine's acidity.
Fontina: Soft and buttery, pairing smoothly with the wine.
Parmesan: Salty and aged, enhancing the wine's depth.

Salsiccia al Barbera (Sausages Braised in Barbera)

Ingredients:

• 6 Italian pork sausages
• 1 tbsp extra virgin olive oil
• 1 onion, finely sliced
• 2 garlic cloves, minced
• 250ml Barbera wine
• 1 tbsp tomato paste
• 1 tsp fresh rosemary, chopped
• Salt and cracked black pepper
• Fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large frying pan and brown the sausages on all sides.
2. Remove the sausages and gently cook the onion until softened.
3. Add the garlic and rosemary and cook for one minute.
4. Stir in the tomato paste, then pour in the Barbera wine and bring to a simmer.
5. Return the sausages to the pan, cover and cook gently for 20–25 minutes until cooked through and the sauce has reduced.
6. Season with salt and cracked black pepper, garnish with fresh parsley and serve with creamy polenta or crusty bread.

A traditional dish from the Langhe hills, the rich pork sausages and wine-infused sauce are a perfect match for Barbera's vibrant cherry fruit, lively acidity and soft tannins, creating a classic Piedmontese pairing.