Franco Boasso - Barbera d'Alba Superiore DOC 2024 6-pack

Ruby red in color with aromas of cherry, plum, and spices. Full-bodied and juicy, with characteristic fresh acidity and a fine balance between fruit and oak. The finish is long, fruity, and elegant.

Thanks to its crisp acidity and full-bodied structure, it pairs excellently with spicy dishes, ossobuco, tomato-based stews, and aged goat cheeses. Serve at 16–18 °C.

A seemingly endless winding road leads you past various postcard-worthy views through the hamlet of Parafada towards Gabutti, home to the Boassos, a winery that has gained tremendously in quality in recent years. Namesake and winemaker Franco, together with his sons Ezio and Claudio, has managed to take their Barolos to a higher level, certainly aided by the fact that they come from the famous Gabutti, Margheria, and Lazzarito vineyards—long-standing, important crus in Serralunga. In addition to their red wines, they offer a magnificent Arneis from a beautifully situated vineyard in the Roero and a Moscato d'Asti from Serralunga.

In addition to the cantina, which produces 30,000 bottles of wine, the family manages an agriturismo, which, like their private home, is situated in the middle of the Gabutti and Gabutti-Marianot vineyards, a stone's throw from Serralunga.

Since the moment they began bottling under their own label, the Boasso winery has worked in the traditional way, i.e., a long period of maceration and fermentation and an aging process of at least 36 months in large wooden barrels (botte). We are the sole importer of the wines from this wonderful small family business in the Netherlands, and we are proud of that. In addition to the Barolo, they also produce a delicious Dolcetto, Barbera Superiore, and Langhe Nebbiolo, as well as a genuine Arneis from the Roero region and a Moscato d'Asti from a field in Serralunga(!)

The grapes come from Meriame in Serralunga d’Alba, where Franco Boasso has his vineyards. The limestone and clay-rich soils of Serralunga give the Barbera extra structure and depth.

The grapes are harvested by hand and fermented in temperature-controlled stainless steel tanks. After prolonged maceration, the wine matures in oak, followed by further refinement in the bottle. In total, the wine receives approximately 12 months of oak aging.

A Barbera with enough structure to continue developing for several years. Already drinking beautifully, but well-suited for cellaring for approximately 5–7 years after the vintage.