Barbera

Species: 

• Vitis vinifera

Type:

• Noir

Origin:

• Barbera is an ancient variety thought to have originated in the Monferrato region of Piedmont in northern Italy.

Parents:

• Coccalona Nera

Principal Regions:

• Piedmont, Italy

Viticulture:

• A vigorous variety and produce high yields if not carefully maintained.
• It does well in calcareous soils and clay loam, and is a late ripener.
• The variety is well adapted to hot climates due to its dark color and high acidity but can be flabby if not well maintained.

Sensory Characteristics:

• Light- to -medium body, naturally high acidity, and moderate tannins.
• Flavor profile ranges from dark cherry to blackberry

History:

• Although it was (and still is) widely grown across Italy and other regions, it was first pushed onto the world stage as a single varietal in the early 1960s by Giacomo Bologna of the Braida Estate who was convinced of its marketability and made it his life’s work to elevate the grape’s reputation.

Notes:

• While Nebbiolo gets more attention in its native Piedment region, Barbera is considered an everyday drinking wine and can often be found on Piemontese tables.
• It’s often blended to soften its high acidity, and/or oaked to offset the lack of tannins.

Other Names:

Barber A Raspo Rosso, Barbera, Barbera A Peduncolo Rosso, Barbera A Peduncolo Verde, Barbera A Raspo Verde, Barbera Amaro, Barbera Black, Barbera Blaue, Barbera Crna, Barbera D’asti, Barbera Di Piamonte, Barbera Dolce, Barbera Fina, Barbera Fine, Barbera Forte, Barbera Grossa, Barbera Mercantile, Barbera Nera A Caule Rosso, Barbera Nera A Caule Verde, Barbera Noir, Barbera Noire, Barbera Nostrana, Barbera Riccia, Barbera Rossa, Barbera Rosta, Barbera Vera, Barberone, Besgano, Cosses Barbusen, Gaietto, Lombardesca, Nigruz, Olivella, Sciaa, Uva Nera Antica Di Viggiano