# Valsarmassa (La Giribaldina)

> Red, Barbera d'Asti Superiore DOCG by [La Giribaldina](https://ilvinobello.com/wineries/la-giribaldina.md), Nizza, Piemonte, Italy. From Il Vino Bello (https://ilvinobello.com/wines/la-giribaldina-valsarmassa).

- **Producer:** La Giribaldina
- **Style:** Red
- **Denomination:** Barbera d'Asti Superiore DOCG
- **Grape:** Barbera 100%
- **Production area:** Vaglio Serra, Riserva Naturale della Val Sarmassa, località La Ru
- **Soil:** Sandy: sand 77%, silt 17%, clay 6%
- **Exposure:** 'Bricco Castellaro': south. 'Scudo Vigna Vecchia': south-west.
- **Vineyard planting:** Two vineyards: 'Bricco Castellaro' (1.7 ha, 5,600 vines/ha, planted 2000, south-facing) and 'Scudo Vigna Vecchia' (0.9 ha, 7,500 vines/ha, planted 1955, south-west facing); yield about 60 q/ha (40 hl/ha), from an old vineyard and a more recently planted one with an optimal exposure, in the heart of the classic Barbera d'Asti production zone.
- **Vinification:** Fermented in stainless steel for about 15 days at up to 30-32°C, with frequent pump-overs (up to 12 a day) at peak extraction. After malolactic fermentation, racked into 16.5-hectolitre French oak casks for 18 months, then 6 months in bottle.
- **Last updated:** 2026-09-25



## Summary

Barbera d'Asti Superiore DOCG from two vineyards in the Val Sarmassa nature reserve, one planted in 1955, aged 18 months in large French oak casks.

## Tasting notes

Deep ruby red; aromas of cherry, liquorice and eucalyptus; full-bodied and balanced on the palate, with a distinctive, characteristic acidity and a long, persistent finish. A wine both modern and traditional at once.

## Food pairings

Rich first courses, especially agnolotti with butter and sage.