Grape

Barbera

Its Origins

The ex-director of Alba’s Royal Enological School Domizio Cavazza purchased this property in 1894, confounding locals by deciding against investing in the famous Barolo area. He had correctly identified the potential of the Nebbiolo grape here, on hills above an obscure village called Barbaresco, and it was on this property that he produced the very first wines under the now-famous Barbaresco appellation. Some years later it was purchased by the Vacca family, Renato Vacca being the current proprietor. With approximately equal range (40-70 years) in both the age of the vines and of that of the family workforce of aunts and uncles that look after them, the production of Cantina del Pino is the perfect balance of clean and polished, temperature-controlled modern winemaking with an authentic edge and local flavour. Antonio Galloni: “Humble, down-to-earth, yet intensely driven, Renato Vacca is making some of the most exciting wines in the region. Vacca’s holdings are concentrated in and around the Ovello vineyard, a site long noted for its combination of cooler microclimate and poor soils, which give structured, age-worthy Barbarescos. Not only were the wines from Cantina del Pino among the standouts of my tastings, they also happen to be among the best values in Barbaresco. In short, I can’t say enough good things about the wines of Renato Vacca. Readers owe it to themselves to check out this up-and-coming producer.”

What The Critics Say

92/100 Vinous, Antonio Galloni

"The 2016 Barbera d'Alba is another brilliant entry-level wine from Renato Vacca and Cantina del Pino. The purity of the fruit is striking. Even with all of its intensity, the Barbera retains gorgeous freshness and vibrancy. Black cherry, lavender and spice infuse the creamy, resonant finish. Vineyard sites are Ovello and Gallina.” Drink 2019 - 2026

91/100 Parker's Wine Advocate, Monica Larner

"The 2016 Barbera d'Alba opens to a darkly saturated color that is full and dense. The wine sits firmly in the glass (and on the palate), thanks to a solid core of dark fruit. The cooler 2016 vintage has produced Barberas that are angular and rigid, especially at this young stage. You also taste the fresh acidity of the grape here that serves to refreshen and cleanse, but its complexity, at least for now, is subdued. Some 3,000 bottles were produced, and you get good value here." Drink 2019 - 2025

91/100 Decanter, Christelle Guibert

"This estate may have a long history in the region but it’s only since 1997 that production moved from the local co-op to in house, today run by fourth-generation Renato Vacca. This Barbera is vibrant and juicy with great finesse and focus of rich, peppery black cherry fruit and integrated oak."