Barbera

Barbera is a red wine grape variety that is representative of the Piedmont region in northwest Italy. It is said to have originated in the hills of Monferrato. Asti (Barbera d'Asti) and Alba (Barbera d'Alba) are particularly famous for wines made from this variety. Both are hilly areas with limestone and clay soils, which are ideal for growing grapes.

Outside Piedmont, it is also widely grown in Lombardy and Emilia-Romagna, and is a popular variety throughout Italy, second only to Sangiovese in terms of production, as well as in the New World, such as the United States, Argentina and Australia.

Barbera grapes tend to be large, with small, deep purple berries. The vines are vigorous and produce a lot of fruit, so proper pruning and management are important to obtain high-quality grapes. They are relatively tolerant of cold climates and can adapt to a variety of climatic conditions, but they take a long time to ripen, so sunlight is also important.

The resulting grapes have high acidity, plenty of fruit, and medium tannins, which makes for a wine that is easy to drink young, but also develops depth of flavor with age.

The wine made from Barbera is characterized by its clean acidity and rich fruitiness. It has a wonderful aroma of red fruits such as cherries and raspberries, and also has floral nuances such as violets. When young, it has a fresh, fruity taste and is easy to drink.

The ones that have been aged in oak barrels have a complex flavor with a rich aroma and richness like prunes and chocolate, as well as spices such as nutmeg and vanilla. It is medium-bodied, with a balanced acidity and moderate tannins, making it very pleasant to drink.

With its well-balanced acidity and fruitiness, Barbera goes well with tomato-based dishes, pasta, and pizza when young. For example, it goes well with spaghetti Bolognese, lasagna, and Margherita pizza. It also goes well with grilled red meat, roast chicken, and pork dishes. It is also recommended to pair it with washed cheeses and aged hard and semi-hard cheeses. Light Barbera is also suitable for antipasto and salami appetizers, picnics, and barbecues.

The rich, barrel-aged Barbera goes well with slow-cooked meat dishes, such as venison.