Fratelli Alessandria Barbera d'Alba 2025

Fratelli Alessandria Barbera d'Alba delivers deep colour and juicy fruit from the grape planted more widely in Piedmont than any other.

Nebbiolo may pay the bills in Verduno, but the family's day-to-day red gets careful attention too. The estate has been running since 1830 and keeps a plain house manner: choose the right plots, let the grape talk, avoid heavy handling once the fruit is in. Sustainable growing underpins the whole range.

Ripe cherry and plum come through first, with violet and a dusting of sweet spice behind. It drinks juicy and full-flavoured, firm acidity under soft tannins. Good with pizza, grilled sausages or a bowl of pasta e fagioli.

*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 to Full-bodied, Juicy
Grape Varietal: Barbera
Tastes Like: Ripe cherry, plum, violet, spice, balsamic hints
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Barbera d'Alba DOC
Region: Piedmont, Italy
Terroir: Clay-limestone soils in the hills of Verduno
Aging: Aged in large Slavonian oak barrels
Serving Temperature: 16–18°C – Best served at cellar temperature

Fratelli Alessandria is a traditional, family-run estate in Verduno, at the northern tip of the Barolo region. Known for crafting wines with precision and elegance, the Alessandria family produces Barbera d'Alba that reflects the grape's natural acidity and fruit-forward charm, while allowing the terroir to shine through. This wine is a benchmark for classic Barbera from one of Piedmont's most respected producers.

Beef: Braised beef brisket or tagliata with rocket and parmesan.
Pork: Pork sausages with polenta or pork chops with balsamic glaze.
Poultry: Roast duck with cherry compote or chicken with truffle sauce.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.

Parmigiano-Reggiano: Aged and nutty, matching acidity and body.
Fontina: Smooth and mild, enhancing fruit and texture.
Taleggio: Creamy and pungent, contrasting bright red fruit.
Robiola: Soft and tangy, balancing richness.

Tajarin al Ragù di Salsiccia (Piedmontese Sausage Ragù with Egg Pasta)

Ingredients:

• 400g tajarin or fresh egg tagliolini
• 300g Italian sausage, crumbled
• 1 small onion, chopped
• 1 garlic clove, minced
• 200g tomato passata
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme or marjoram

Instructions:

1. In a pan, heat olive oil and sauté onion and garlic until soft. Add sausage and cook until browned.
2. Stir in tomato passata and herbs. Simmer for 20–30 minutes.
3. Cook pasta until al dente, then toss with the ragù. Adjust seasoning to taste.
4. Serve with grated Parmigiano and a glass of Fratelli Alessandria Barbera d'Alba for a true taste of Piedmont.