Tasting Notes

Deep ruby red with purple hues.

On the nose expressive and high-toned. Dominant notes of dark cherries, plums, and raspberries, alongside delicate floral hints (violet, lavender) and a whisper of herbs or cracked pepper.

On the palate juicy and fresh. Concrete aging yields a beautiful, supple roundness on the mid-palate that balances out the crisp, bright acidity typical of Barbera grapes. Tannins are soft and integrated, leading to a clean, savory finish.

Serving: Best served slightly chilled at 60°F – 64°F (16°C – 18°C). Putting it in the fridge for 15 to 20 minutes before serving will make that red fruit and acidity absolutely great.

Food pairing: traditional Piedmontese pairing, tajarin (thin egg pasta) with butter and sage or ragù pasta.

Herb-Roasted Pork Chops: The natural sweetness of pork is elevated by the black cherry profile of the Barbera.

Richness gamey or roasted chicken, seasoned with rosemary, thyme, and garlic.

Aperitivo Charcuterie Board, think fatty, cured meats like salame, mortadella, prosciutto. Soft, earthy cheeses like Brie, fresh goat cheese with herbs, or hard, nutty cheeses like Parmigiano-Reggiano or aged Gouda.

Pizza, tomato-based dishes or wild mushroom risotto.

Roasted Root Vegetables: beets, carrots, and sweet potatoes caramelized in the oven. 
LENOO

Barbera d'Alba Wine | Alberto Burzi Plaustra 2022

Regular price $24.00
Sale price $24.00 Regular price
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The 2022 Alberto Burzi Barbera d’Alba “Plaustra” is a vibrant, single-vineyard Barbera from La Morra, and it shows the pure, joyful side of Piedmontese fruit. Crunchy black cherry, plum, raspberry and crushed violets meet a whisper of herbs and cracked pepper. It is juicy and fresh, with bright, electric acidity, a supple, rounded mid-palate, soft tannins and a clean, savory finish. It is available for delivery across Florida.

Burzi is a small family estate in Santa Maria, La Morra, run by brother and sister Alberto and Caterina Burzi. Plaustra is named for the little valley behind their winery, after the Latin word for an agricultural cart. The vines were planted in 2008 on a north-west-facing slope, at a high density of 8,000 vines per hectare, so each plant gives less fruit and the grapes ripen better. The vineyard is farmed organically, and the grapes are picked by hand. The wine ferments for about a week in stainless steel with daily manual pump-overs, then rests in concrete for several months, which keeps it fresh and gives it a rounded texture without the weight of oak.

Why buy it: this is the Barbera to pour when you want an easy, food-friendly red that everybody at the table will enjoy. It is fruity and lively, with the soft tannins that make it approachable even for people who don’t usually drink red wine. It is made by one of La Morra’s most exciting young producers, at a friendly price, so it is great for weeknight dinners and for sharing.

When to open it: a pasta night with tajarin in butter and sage or a hearty ragù, or a casual dinner of herb-roasted pork chops or roasted chicken. It also works with a charcuterie board, pizza, wild mushroom risotto and roasted root vegetables. Chill it for 15 to 20 minutes and serve at 60-64°F (16-18°C). It is ready to enjoy now and drinks well through 2029.

🚚 Shipping:

  • 1–2 bottles → $25
  • 3–5 bottles → $20
  • 6+ bottles → FREE shipping
  • Producer

    Alberto & Caterina Burzi, Piedmont, Italy

  • Varietal

    100% Barbera

  • Region

    Barbera d'Alba DOC, Santa Maria in La Morra, Piedmont, Italy

  • Alcohol

    13.5% ABV

  • Net volume

    750 ml

  • Vintage

    2022

  • Cellar until

    Enjoy now through 2029

  • Closure type

    Natural Cork

Tasting Notes

Deep ruby red with purple hues.

On the nose expressive and high-toned. Dominant notes of dark cherries, plums, and raspberries, alongside delicate floral hints (violet, lavender) and a whisper of herbs or cracked pepper.

On the palate juicy and fresh. Concrete aging yields a beautiful, supple roundness on the mid-palate that balances out the crisp, bright acidity typical of Barbera grapes. Tannins are soft and integrated, leading to a clean, savory finish.

Serving: Best served slightly chilled at 60°F – 64°F (16°C – 18°C). Putting it in the fridge for 15 to 20 minutes before serving will make that red fruit and acidity absolutely great.

Food pairing: traditional Piedmontese pairing, tajarin (thin egg pasta) with butter and sage or ragù pasta.

Herb-Roasted Pork Chops: The natural sweetness of pork is elevated by the black cherry profile of the Barbera.

Richness gamey or roasted chicken, seasoned with rosemary, thyme, and garlic.

Aperitivo Charcuterie Board, think fatty, cured meats like salame, mortadella, prosciutto. Soft, earthy cheeses like Brie, fresh goat cheese with herbs, or hard, nutty cheeses like Parmigiano-Reggiano or aged Gouda.

Pizza, tomato-based dishes or wild mushroom risotto.

Roasted Root Vegetables: beets, carrots, and sweet potatoes caramelized in the oven. 

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