Negro Angelo
Barbera d'Alba Dina 2025
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Ageing for approximately 10–12 months, mostly in stainless steel and a small portion in large casks. |
- Type: Still red wine DOC from Barbera grapes, with a balanced profile
- Tasting notes: Hints of plum and blueberry, fresh palate with a smooth entry and a fruity finish
- Winemaking: Manual harvesting, maceration for 8-10 days, ageing for 10-12 months in stainless steel and barrels
- Territory: Hills between Langhe and Roero at 200-340m, clay soils with veins of sand
- Serving: Serve at 16-18°C, decant for 1 hour. Ideal with savoury meats, game and cheeses
Description
What type of wine it is
Angelo Negro's Barbera d'Alba Dina is a still red wine from Piedmont within the Barbera d'Alba designation, aged in steel and large barrels. Purple in colour with violet reflections, it offers fresh notes of plum, blueberry and marasca cherry. On the palate, the initial softness is balanced by a vibrant acidity, which gives momentum to the sip, closing with a fruity finish. Its flavour profile makes it ideal for pairing with savoury meats and cheeses.
Where it comes from
The grapes come from the hills connecting the Langhe and Roero, historic winemaking regions of Piedmont. The vineyards are situated at an altitude between two hundred and three hundred and forty metres above sea level, benefiting from optimal south and south-west exposure which ensures constant sunlight. The soils, characterised by a predominantly clay composition with veins of sand, play a decisive role in giving the wine a full-bodied texture and structure. This combination of climate and soil allows for the excellent preservation of the intrinsic freshness and varietal typicity.
How it is produced
Production begins in October with a rigorous manual harvest in small twenty-kilogram crates. Once in the cellar, the process continues with traditional maceration on the skins in stainless steel tanks for about eight to ten days. Ageing lasts between ten and twelve months and takes place largely in steel, alongside a small portion in large barrels. This careful technical process allows for the rounding and harmonising of the overall flavour profile, while supporting the natural expressive purity and intensity of the original fruit.
History and fun facts
The Barbera d'Alba Dina 2025 carries with it the historical legacy of the Angelo Negro winery, an estate that has been passionately enhancing Piedmont's viticultural landscape since 1670. This wine is born on the prime hills that unite the Langhe and Roero, territories with a great wine-growing vocation. The winery's dedication is reflected in every stage, starting from the rigorous manual harvest in vineyards cultivated using the Guyot system. The commitment to the quality of this Barbera d'Alba DOC has been widely recognised, earning prestigious awards such as the 4 Bibenda bunches, which attest to its value.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1670
- Oenologist: Angelo Negro, Gianfranco Cordero
- Bottles produced: 430.000
- Hectares: 65
The passion that fuels our work and the relationship of love and respect that link us so closely to the area are rooted deeply in the past. Ours is a historical family, proud of its roots and of the fact that it has custody of a precious heritage of knowledge and traditions. Read more
| Name | Angelo Negro Barbera d'Alba Dina 2025 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Negro Angelo |
| Story | History and fun facts The Barbera d'Alba Dina 2025 carries with it the historical legacy of the Angelo Negro winery, an estate that has been passionately enhancing Piedmont's viticultural landscape since 1670. This wine is born on the prime hills that unite the Langhe and Roero, territories with a great wine-growing vocation. The winery's dedication is reflected in every stage, starting from the rigorous manual harvest in vineyards cultivated using the Guyot system. The commitment to the quality of this Barbera d'Alba DOC has been widely recognised, earning prestigious awards such as the 4 Bibenda bunches, which attest to its value. |
| Origin | Hills between the Langhe and Roero, Piedmont, Italy |
| Soil composition | Clayey with veins of sand |
| Cultivation system | Tablemount |
| Harvest | October |
| Fermentation | About 8–10 days |
| Production technique | Hand-harvested; traditional maceration in stainless steel tanks (8–10 days); ageing for 10–12 months, mostly in steel and a small part in large casks. |
| Wine making | Hand-harvested in October; traditional maceration in stainless steel tanks for approximately 8–10 days; ageing for 10–12 months, mostly in steel and a small part in large barrels. |
| Aging | Ageing for approximately 10–12 months, mostly in stainless steel and a small portion in large casks. |
| Allergens | Contains sulphites |