91-Points by View from the Cellar. 
The 2021 Barbera d’Alba from Enrico Dellapiana at Cantine Rizzi is raised in a combination of botti, stainless steel tanks and concrete vats. The wine comes in at fourteen percent alcohol in this vintage and delivers a beautiful, sappy bouquet of sweet dark berries, black cherries, peanuts, cigar ash, a superb base of soil tones, a dollop of fresh oregano and a smoky topnote. On the palate the wine is ripe, full-bodied and beautifully balanced, with lovely depth of fruit, moderate tannins, bouncy acids and excellent focus and grip on the long, complex and classy finish. After a few encounters with fifteen percent examples of Barbera in this report, it is refreshing to taste a classic bottle of excellent Barbera! 
 
Rizzi Description
Nestled at the very top of the impressively steep, vine-clad hills of the Treiso zone of Barbaresco, the winery’s vineyards were planted as early as the 1960’s in the white marl, calcareous soil typical of this area. An impressive selection of cru Barbaresci is punctuated by the spectacular Vigna Boito  located at the peak of the Rizzi cru. The estate is managed entirely by the Dellapiana family with son Enrico as winemaker and viticulturist. Rizzi Winery participates in “The Green Experience” project which mandates guidelines for environmentally sustainable production.
 
Barbera d'Alba is a notable DOC from Piedmont, northwest Italy, known for its vibrant, cherry-scented red wines made primarily from Barbera grapes.
Region
Centered around the town of Alba and the Langhe hills, the area overlaps with Barolo and Barbaresco territories. Barbera thrives in the chalky, limestone-rich soils of these rolling hills, especially near Barolo.
Style & Flavor
Barbera d'Alba wines are deeply colored, low in tannins, and high in acidity. Youthful versions show bright cherry, raspberry, and blueberry notes, while richer examples can rival Barolo and Barbaresco. Compared to Barbera d’Asti, they tend to be bolder and less perfumed.
Production Rules
Barbera d'Alba must contain at least 85% Barbera; up to 15% Nebbiolo is allowed, but Dolcetto is excluded. Wines labeled Superiore must age at least 12 months (4 in oak). Thanks to their acidity, these wines benefit from bottle aging.
History
Though ancient in origin, Barbera was first officially documented in 1798 by Count Giuseppe Nuvolone-Pergamo, who cataloged Piedmont’s grape varieties. Even then, Barbera was prized for its rustic yet generous character.