Barbera grape variety

Barbera is a red grape variety that most likely originated in the Piedmont region of northern Italy. Written evidence dating back to the 13th century indicates the presence of a vine known as «Barbexinis» around the wine village of Monferrato in the heart of Piedmont. Today, the robust and high-yielding vine is grown all over Italy and in many other countries. In the past, Barbera had a reputation as a second-class variety, because the grapes were mainly pressed to produce simple and inexpensive table wines. It was not until the emergence of new top-quality Barbera red wines in the 1980s that the grape variety once again received growing attention among wine lovers. This was especially true in Piedmont, where a large part of the wine-growing area is planted with Barbera. Today, winegrowers in the region once again value the quality of their Barbera wines and employ the potential of the grape variety to produce particularly fine wines. Barbera is currently the third most important grape variety in Italy after Sangiovese and Montepulciano.

Strong acidity: typical Barbera

The best-known Barbera wines in Piedmont are Barbera d'Alba, Barbera d'Asti and Barbera del Monferrato. These high-quality wines are vinified as single varietals, while outside of Piedmont, Barbera is usually blended with other grape varieties. Wine produced from Barbera grapes is typically crisp with natural acidity and a relatively low tannin content, resulting in a lively and fresh wine.

Deliciously intense fruitiness

Ruby red in the glass, pure Barbera wine is characterised by its fruity taste. On the nose, many of the wines are reminiscent of wild cherries or plums, while some also evoke violets or vanilla. Highly successful Barbera wines produced from ripe grapes suggest associations with sweet cherries, the well-known Piedmont cherries. Barbera wine is also matured in barrique barrels, which gives it a softness and fullness.

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