BARBERAToday’s Barbera d’Alba is a prestigious red wine, with a dense ruby red colour similar to that of Catholic Cardinals’ official raiment. The perfume is ample and complex with fruity notes including blackberries, cherries, strawberries and fruit jam, but also spices such as cinnamon, vanilla and green pepper.

The flavour is full-bodied and attenuates the natural acidity of the Barbera grape. In fact, during production, small wooden barrels are used precisely for this purpose, even though some acidity is fundamental to the type of wine and necessary for its balance and enjoyability.

NEBBIOLO: Nebbiolo is one of the vines cultivated on both the northern and southern banks of the Tanaro river and the wine Nebbiolo d’Alba is a common denominator of quality: its area of origin, in fact, extends throughout a total of twenty five communes situated on both sides.

Nebbiolo d’Alba is a red wine produced entirely with Nebbiolo grapes and can hold its own with other great Nebbiolo wines, being ideal for ageing, although this capacity depends on the area of cultivation. It possesses a ruby red colour, tending to garnet with age. Perfumes include red fruit, such as raspberries and wild strawberries, geranium, and spices such as cinnamon and vanilla. The flavour is dry and well-structured with good acidity, alcohol and extract, providing elegance and harmony.

ROERO: In the Roero, an area situated on the north side of the river Tanaro, the Nebbiolo vine gives rise to a much appreciated and prestigious wine called ‘Roero’ after the region. Here, on the steep, relatively infertile and sandy slopes of the Roero’s hills, the Nebbiolo vine prospers on south-facing hillsides far better than other crops.
‘Roero’ is a fragrant, elegant and generous wine with an intensely inviting ruby red colour. The flavour is dry, ample, warm and sometimes velvety which, together with its restrained tannins, make it a very popular wine for matching with the tasty dishes of local cuisine.

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Production area: Castagnito, in the Roero


Content : 3 liters


Closed:  Natural cork  (and sealing wax)


Altitude: 340 mt. (from the sea level)


Exposure: South east


Earthly: Clayey sandy

Vineyard: 100% Barbera/Nebbiolo

Gradation: 13,5% vol.

Acidity: 5,1 gr. / lt.

Optimal age for consumption: 3-15 years

Processing: Cold maceration for 15-20 hours,

temperature controlled fermentation, aged in

oak barrels  from 3000 lt. for 12 month.


Package: 1 bottle   (with paper box or wooden box).

Wine Characteristics:

Deep carnet red, with a delicate bouquet;

dry, with a well-balanced, full flavour.

Serving temperature:        20-22 ° C

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Red wines important and long invecchiamentorichiedono the granGranballon, calyx large characteristically rounded, which better allows the wine to release the aromas complessi.La characteristic of this glass is its large size, with a rather wide body in order to allow a proper oxygenation of red wines, refined in bottle and with tannins that reached a milder and rounder. The wide shape of this glass also allows to avoid, when possible, the decanting of wine because, given its width it makes possible a proper oxygenation of wine while developing complex and tertiary aromas which will be concentrated towards the narrow opening. The opening is tall and straight in order to direct the wine in the back of the mouth, exactly for the same reason other glass for red wines.

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We recommend this wine with: Second Course

In combination with with: Meat, Chicken, Rabbit Stew, Grilled, Boiled, Fried.



1kg of roasted vein
3 carrots
3 sticks of celery
3 onions
Extra salt and pepper to taste

1bottle Roero DOCG wine
1spicchio garlic
1mazzo of herbs (rosemary sage thyme laurel ...)
Cinnamon cloves nutmeg and juniper capers to taste

Sauté the vegetables cleaned and cut into pieces in a deep pot halfway with oil smells garlic add the roast and brown on both sides
Add salt and pepper to taste
Add the wine Roero DOCG and if it serves the vegetable broth
Add the spices and let simmer for 2 hours
After the time pass the sauce in a blender and chop braised Serve with its sauce and chopped capers and sweet smells were bunet with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

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