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Barbera Superiore 2018 - OltreTorrente Winery
OltreTorrente Winery


  Italy / Piemonte
ADD TO CART At your doorstep in 1 - 3 days

The Superstar Barbera that goes head to head with Nebbiolo!


Why do we love it?

If you‘re a fan of the classic, fruity, medium-bodied, and super easy drinking Barbera then Barbera Superiore by OltreTorrente Winery is not the one for you.
This superstar Barbera creates a new category on its own, the category "Barbera that kicks Nebbiolo’s ass", as its tremendous concentration, intensity, and tannins aren’t joking at all.

The winery is new, only 10 years old, but established on the magnificent hills of Tortona, in Piedmont. It's the epitome of a boutique winery, as the family owns just 7 hectares of old vines which produce very few bottles of 4 labels. Natural vinification comes to emphasize the concentration of old vines and terroir. Barbera Superiore by OltreTorrente Winery comes from 60-year-old vines and matures for 18 months in old French barriques. The result is striking, with an exemplary balance that leaves no choice but to adore it.

If you must try a natural wine let this be it!









Tastes Like

Deep purple with violet hues and intense, intoxicating nose, with aromas of sour cherry, blueberry, cherry, plum, and spices such as cinnamon, green pepper, licorice, and vanilla. Hints of cedar, cigar box, leather, chocolate, and coffee complement the palate. The body is full and decadent, with sharp acidity and medium but elegant tannins.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 15%
Origin Piemonte, Italy
Variety Barbera
Aromas Sour cherry, blueberry, cherry, plum, cinnamon, green pepper, licorice, vanilla, cedar, cigar box, leather, chocolate, coffee.
Bottle Size 750ml
Barrique 18 months
Serving temperature 18ºC
Aging 7 years
Closure Cork
Organic No



with beef stew with tomato sauce, wild boar with plums and beef cheeks ragout.


Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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