Massolino's Barbera d'Alba is one of the company's historic labels, produced since 1896, the year of construction of the Vigna Rionda winery in the historic centre of Serralunga d'Alba. It is vinified with grapes from 4 hectares of vineyards at 330 metres above sea level, all grown with the traditional Guyot; the plants are between 10 and 45 years old. The harvest takes place in mid-October; the mass ferments for 10-12 days in stainless steel at temperatures between 31 and 33° C. Malolactic fermentation and a brief refinement in stainless steel follow; the wine is usually bottled and marketed in the spring of the year following the thousandth of production. BARBERA D'ALBA MASSOLINO: TASTINGThe Barbera di Massolino is a typical Barbera with an almost impenetrable intense purplish red colour. The nose is elegant, sweet and captivating, the intense and fruity notes characteristic of the grape emerge. On the palate, it is vinous, fresh and well balanced, with a very inviting drink. Perfect in the company of cooked cured meats such as roast pancetta, with agnolotti del plin or, again, with boiled meat.