Azienda Agricola La Spinetta
La Spinetta's organic Ca' di Pian comes from old Barbera vines near Castagnole delle Lanze: dark-fruited and supple, blackberry and cherry over gentle French-oak vanilla. Bright Piedmontese acidity suits tomato pasta, braised veal and hard cheese.
Drinker consensus on Vivino, where the wine averages 4.0 across more than 22,000 ratings, lands on dark berry fruit, a vanilla and cocoa oak frame, and Barbera's signature acidity.
The nose leads with dark berry, blackberry and blueberry, the black-fruit notes Vivino drinkers flag most often. Behind it sits a gentle lift of vanilla and cocoa from ageing in used French oak, with an earthy, leather edge as the wine opens.
Black cherry
Blackberry
Blueberry
Plum
Raspberry
Leather
Vanilla
ChocolateMedium to full in body, it stays supple: fine, delicate tannins and the bright, high acidity that defines Barbera from Asti. Black cherry and plum carry through, while the calcareous-marl vineyards around Castagnole delle Lanze give a savoury, mineral line under the fruit. At 14.5% the 2023 is ripe without weight.
The finish is medium in length and savoury, the used French oak fading into a faintly earthy, leather note rather than heavy grip.
This is La Spinetta's everyday Barbera, the organic Ca' di Pian rather than the single-vineyard Bionzo, and the crowd agrees: 4.0 on Vivino across more than 22,000 ratings, marked good value. Drink it young and with food, where its acidity does the work.
Two UK merchants list the 2023 and 2024 here from about £25 a bottle, both stocking the organic, vegan-friendly 75cl.
A food-friendly, fairly priced everyday Barbera that scores high for the table and for value, lower for long cellaring.
High acidity and gentle tannin make it one of the most food-flexible Italian reds, from tomato pasta to braised meats.
A soft, fruit-forward, low-tannin Barbera is an easy first step into Piedmont reds.
A versatile midweek red, though the £25-plus price sits just above the true everyday band.
About £25 to £29 for an organic Barbera from a benchmark producer is fair value; Vivino rates it good value at the price.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Barbera d'Asti denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Compare tracked offers from verified retailers at a glance. Stock is shown only where the retailer exposes it. Logos, sale pricing, and the strongest offer are surfaced first.
Piedmont's 2023 was a warm, swing-heavy season that still gave ripe, balanced Barbera; the 2024 is the fresher of the two current releases.
The 2024 is the fresher, more red-fruited of the two current releases; drink it young while its acidity is at its brightest.
Piedmont 2023 was a warm, swing-heavy season, a wet spring then summer heat, but careful producers ripened Barbera fully; this is ripe and dark-fruited with balanced acidity, drinking well now to about 2030.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Vines averaging 40 years, organic farming on calcareous marl and ageing in French oak sit behind the price of this Barbera d'Asti.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Barbera d'Asti is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Barbera d'Asti falls within Piedmont , covering Piedmont.
Ca' di Pian fruit comes from roughly 40-year-old Barbera vines on calcareous marl at 300 m; older, lower-yielding vines cost more to farm and concentrate the fruit.
Organic viticulture without synthetic pesticides or herbicides raises vineyard labour and risk, part of what lifts this above a sub-£10 supermarket Barbera.
At least six months in used French oak barriques ties up barrels and cellar space, a cost the brightest unoaked Barbere avoid.
La Spinetta is one of Piedmont's reference names, and that demand supports the £25 to £29 UK shelf price even for its entry Barbera.
This is the volume Ca' di Pian bottling of about 70,000 bottles, not the single-vineyard Bionzo Superiore, which keeps it well below La Spinetta's £40-plus crus.
UK excise duty of £2.67 on a still wine at 14.5% plus 20% VAT account for roughly £7 of a £27 bottle before the retailer's margin.
Dishes that complement this wine
High acidity and fine tannin make Ca' di Pian a foil for tomato sauce, braised meats and hard cheese, the dishes Vivino drinkers reach for most.
Barbera d'Asti carries high natural acidity and only gentle tannin, so it mirrors the acidity in tomato sauce instead of fighting it and keeps the pairing fresh.
Try with: Lasagna · Pasta arrabbiata · Pizza Margherita · Pizza Diavola · More pairings →
The same bright acidity and 14.5% alcohol cut through fatty roast pork and slow-braised veal, refreshing the palate between rich mouthfuls.
Try with: Ossobuco alla Milanese · Vitello Tonnato · Cotoletta alla bolognese · More pairings →
Medium to full body and ripe dark fruit stand up to the region's own braises and ragus without the tannin clash a bigger Nebbiolo would bring.
Try with: Brasato al Barolo · Agnello Ragu Lucano · Ossobuco alla Milanese · More pairings →
The earthy, leather and gentle-oak notes drinkers find in Ca' di Pian bridge to mushroom and truffle, echoing their savoury character rather than masking it.
Try with: Porcini mushroom risotto · Tajarin al Tartufo · Agnolotti del Plin · More pairings →
Barbera's acidity offsets the salt and fat of aged hard cheese and cured meats, resetting the palate for the next bite.
Try with: Pecorino sardo e pan carasau · aged Toma Piemontese · salami · Bra cheese · More pairings →
At 14.5% the alcohol amplifies chilli burn, so very spicy curries overwhelm the fruit, and the oak and acidity bully delicate sushi and raw oysters. An aromatic Italian white such as Gavi or Soave handles those better.
Skip with: Vindaloo · sweet-and-sour pork · sushi · oysters · Pairing guide →
Built for its first five or six years rather than the long haul, the 2023 will hold to about 2030 stored cool.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Made for early drinking with only a few months in used oak; best inside five to six years, not a long-haul cellar wine.
£25.55 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 15:14 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumYes. La Spinetta farms its Piedmont vineyards organically, without synthetic pesticides or herbicides, and this Barbera d'Asti is certified organic. It is also suitable for vegans.
It is a deep, dark-fruited Barbera: blackberry and black cherry to the fore, with red-berry lift and a soft frame of vanilla and cocoa from ageing in used French oak. The tannins are fine and the acidity is bright.
Its high acidity and gentle tannin handle tomato-rich pasta and pizza, while the body carries Piedmontese braised meats such as brasato and ossobuco. It is also good with roast pork, veal and hard Italian cheeses.
It is 100% Barbera from vines around 40 years old on calcareous marl at 300 metres. After a 14 to 15 day maceration it completes malolactic fermentation and ages at least six months in used French oak barrels, then rests in bottle before release.
This is an early-drinking Barbera built for pleasure over its first five or six years. The 2023 is drinking well now and will hold to around 2030; serve it at 16 to 17 degrees.
On this page it currently lists from about £25 to £29 a bottle across two UK retailers, which is typical for an organic Barbera d'Asti from a benchmark Piedmont producer.
1 retailer
From
£16.99
Stella Giuseppe
1 retailer
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£14.81
Renato Ratti
1 retailer
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£11.56
Damilano
1 retailer
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£13.78
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