Wine Grape: Barbera
Barbera is one of Italy's most important red wine grapes. It's almost certainly from the Monferrato region of Piedmont, where it's still most widely grown. Although the grape must have been around for centuries, probably called something else, the first references to Barbera come in the late 1700s. The name is likely a cross between the Italian barba, or beard, referring to the vine's extensive root system, and the local dialect albèra, which refers to the bushy regions where the vines were planted.
Until recently, Barbera wasn't taken very seriously, largely because its high acid was considered a problem. But with improved wine making techniques and often the use of oak barrels, Barbera has become a grape worthy to stand next to the grand Nebbiolo. Two of the best known examples of Barbera are the Barbera d'Asti and the Barbera d'Alba.
Synonyms
Also known as Barbera a Raspo Rosso, Barbera a Raspo Verde, Barbera Amaro, Barbera d'Asti, Barbera Dolce, Barbera Fina, Barbera Forte, Barbera Grossa, Barbera Nera, Barbera Nostrana, Barberone, Barbin, Barvesino
Where
Italy: Piedmont, Lombardy, Emilia-Romagna, Campania
Also: Argentina, Australia, Greece, Mexico, USA (California)
Principal Wines
Italy: Campania: Castel San Lorenzo DOC, Sannio DOC; Emilia-Romagna: Colli Bolognesi DOC, Colli d'Imola DOC, Colli di Parma DOC, Colli Piacentini DOC, Colli Romagna Centrale DOC; Lombardy: Botticino DOC, Garda DOC, Oltrepò Pavese DOC, San Colombano al Lambro or San Colombano DOC; Piedmont: Barbera d'Alba DOC, Barbera d'Asti DOC, Barbera del Monferrato DOC, Canavese DOC, Colli Totonesi DOC, Collina Torinese DOC, Colline Novaresi DOC, Colline Saluzzesi DOC, Coste della Sesia DOC, Gabiano DOC, Monferrato DOC, Piemonte DOC, Pinerolese DOC, Rubino di Cantavenna DOC, Valsusa DOC
Characteristics
Color: Ruby red
Nose: Vinous, Fruity (cherry), Floral (Violet)
Palate: The high acidity is softened with good levels of alcohol. Low to medium tannins. Medium body.
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