Barbera is the most widely planted grape in Piedmont and is grown throughout the entire region. After the phylloxera crisis, Barbera became evermore popular amongst growers due to its productivity and versatility. But Barbera has other virtues as well. It's late-ripening and retains acidity even when fully ripe. High acidity is a hallmark of Barbera, along with bright red cherry fruit and low tannin. Traditional Barbera is simple and refreshing, a great everyday wine. Since the 1980s, there has been somewhat of a transformation with winemakers opting for lower yields and harvesting grapes that are fully or overripe. Coupled with the introduction of small new oak barrels, this has turned an everyday wine into one with good ageing potential. Barbera suits oak very well. The oak adds the tannins that Barbera lacks, tames its high acidity and improves the overall structure of the wine. Oaked Barbera's are rounder, softer, more complex and age-worthy.
Wines Made with the Barbera Grape
Barbera, as a blend or single varietal, can be found in these wines.