
Michele Chiarlo Barbera D' Asti
Barbera · Piedmont
Showing image 1 of 1: Rocca Giovanni Barbera D'alba 750 Ml front bottle
Azienda Agricola Rocca Giovanni · Piemonte · Italy
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It carries a verified 90-point score from Wine Enthusiast at a price under $25.
* WineDiscounts editorial estimate based on verified tasting notes.
A ripe, high-acid Piedmont red with blackberry and cherry fruit, rose-like lift, chocolatey oak accents and a savory, nutty finish.
Choose this if you like Barbera d'Alba, Dolcetto with more polish, or Italian reds that balance richness with freshness.
The UPC points to the Pianromualdo bottling, a more elevated Rocca Giovanni Barbera with single-vineyard identity and barrique aging.
Hearty Italian food, tomato-based dishes, roasted pork, mushrooms and aged cheeses.
Dry, full-flavored, oak-polished Barbera with bright acidity and moderate tannin.
Barbera d'Alba Superiore, richer Barbera d'Asti, Langhe Rosso with Barbera in the blend
Good for both curious beginners and Piedmont drinkers looking beyond Barolo.
tagliatelle with mushroom ragu · sausage and roasted pepper pizza · herb-roasted pork loin · aged toma or fontina
Guidance partly estimated by WineDiscounts from the wine’s style.
Rocca Giovanni Barbera d'Alba Pianromualdo is a fuller, polished Barbera from Monforte d'Alba, showing rose petal, blackberry, chocolate and a savory, lightly toasted-hazelnut finish. Bright Barbera acidity keeps the richness lively and food-friendly.
Details last verified September 24, 2026
Azienda Agricola Rocca Giovanni is based in Monforte d'Alba in Piemonte. The estate farms 22 hectares of vineyards and produces about 80,000 bottles per year. The family makes a range of Langhe wines, including two Barbera d'Alba bottlings: a regular Barbera and the Vigna Pianromualdo/Pianromualdo wine. The producer emphasizes estate fruit, traditional cellar work and environmentally considerate vineyard treatments.
90/100Wine Enthusiast
“Notes include concentrated black cherry, anise, pepper, candied violets, sour plum, blackberry compote and bright acidity.”
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