Yes it is in fact a “particular acidity’ that sets Alba barbera apart, certainly from the Asti kind and also anywhere...

Here's a nicely lifted, tart-edged barbera, just as barbera should be in my books. Expect very generous cran-cherry...

An earthy, toasty barbera with notes of rosebud, cedar and flint. A touch reductive with a sour tang to the palate....

Reductive and woody, notably rubbery, with loads of dusty oak flavour on the palate. Bitter finish; basic stuff....