Two examples of Barbera, superbly crafted and offering exceptional drinkability and value.

Stefano Porro’s first vintage was 2021 and now he is making only about 250 cases split between Barbera and Nebbiolo. Despite the lowly price, nothing is spared at this micro-operation. All work in the vineyards in manual, organic mature is ploughed and yields are small. Elevage occurs in 350L tonneaux for 7 months and the aim is to produce a wine of elegance and approachability.

Where Stefano is just starting things, the Cavallotto family continue to make wines in the same style as they did a generation before. The Vigna del Cucolo cuvee is made from a tiny parcel of Barbera vines inside the Bricco Boschis vineyard in the heart of Barolo. From vines planted in 1962 which are organically farmed. Aged for 2 years in Slavonian casks, this is more substantial and needs a few years in the cellar. Only 400 cases produced.

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