Barbera d'Asti 2007, Tenimenti Ca' Bianca

Barbera d'Asti 2007, Tenimenti Ca' Bianca

Light, fruity and full of juicy strawberry fruit. Another one of those reds that you can lightly chill and enjoy with fish or a big plate of prosciutto, salamis and cheese.
Light, fruity and full of juicy strawberry fruit. Another one of those reds that you can lightly chill and enjoy with fish or a big plate of prosciutto, salamis and cheese.
Barbera d'Asti DOC
Tenimenti Ca' Bianca
Drink now + 2 years

Piemonte region of Italy

A hedonist’s destination, the north western region of Piemonte is a flavour fanatic’s dream not only for the sumptuous wines but for its food too.

White truffles aside, Piemonte has a number of important wine claims to its name. For quality reds that means using the grape Nebbiolo, a rich, dark, tannic wine that’s produced most famously in around the towns of Barolo and Barbaresco. The wines of this name are big and rich yet once they are ready (the best of which after several years), they are beguiling and beautiful.

As well as Nebbiolo, other red grapes of note in this region are Barbera and Dolcetto, and if this grape name appears on the label together with the region name (e.g. Barbera d’Asti), that indicates the wine is believed to be of higher quality.

Being caught up in the romance of the classy red wines, it is sometimes easy to forget that Piemonte is also home to the very famous white sparkling wine of Asti and the even better Moscato d’Asti, a low alcohol but pretty and delicate fizzy wine that’s just as good a pick-me-up before or after a meal.

For still white wine, Gavi (made from Cortese) and Roero Arneis (Arneis is the grape) are probably the most noteworthy. The latter wine being much more fashionable of late.
Its proximity to the Alps, (seen in the translation of its name – the foot of the hills), Piemonte is pretty much surrounded by hills in an amphitheatre fashion, goes some way to explaining the hilly nature of this region, which gives the region a huge array of aspects, soils and essentially, microclimates providing diversity to its wines.


A fruity, red varietal with relatively high acidity producing light- to medium-bodied wines full of vibrancy and spritz – it is very versatile and produces a number of styles of wine as it adapts to being aged in oak or just as it is.

Originally Barbera comes from Piedmont in Northern Italy, where it is known as “the people’s wine” because it accounts for more than 40% of the production of the region. More serious examples come from older, low-yielding vines that have been aged in oak which adds a lovely spiciness to the ripe plum and cherry fruit acting as a perfect foil to this varieties high acidity.

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Salads & Vegetables
This style of wine goes best with grilled and roasted vegetables and charcuterie i.e. salami, prosciutto and smoked meats. It is also a great companion to olives. 
Fish & Seafood
A nice piece of cod, seared salmon, sea trout or tuna works well with this wine. You could even mix some pancetta in with the cod to add depth of flavour.
Pasta & Other Sauces 
Perfectly matched to tomato-based dishes such as lasagne or pasta with arrabbiata or napoletana sauce.
Pair this wine with light pork dishes, roast chicken, turkey or salami to complement the characteristics of this wine.
Herbs & Spices 
Create dishes using basil, coriander, garlic and nutmeg to set this wine off well.
Spicy Foods 
Spicy Italian sauces and Spanish chorizo dishes work well with this wine.
Team this wine with Cheddar, dolcelatte, mozzerella, Parmesan and Port-Salut. 
Last of the vintage
No longer stocked. CLICK HERE for other vintages and/or more from this producer.

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