Barbera
Barbera is synonymous with Piedmont alongside Nebbiolo and Dolcetto. Known for ease of cultivation, it appears in both blended and varietal wines, but its high acidity often makes it a preferred choice for blends.
Over the past two centuries, Barbera has ventured beyond Italy, finding a home in South Africa, Australia, Argentina, and California—likely tracing the paths of Italian migration.
Taste
Barbera wines exhibit a notably deeper colour compared to those crafted from the Nebbiolo grape.
Young Barbera varies from Nebbiolo as they exhibit softer tannins, characterized by a red cherry, when they are matured and aged for few years, it turns to a sour-cherry note.
Younger Barbera tends towards more red fruit, and the riper once tent towards black fruit. Barbera can also have spices such as anise and black pepper as well as floral aromas like violets.
Other
The grape's elevated acidity proves well-suited for warm climates, ensuring the wines maintain their freshness even in high temperatures.