Barbera

Barbera is a red wine grape variety native to Piedmont in northwestern Italy. It is one of the most widely planted Italian grape varieties and is used to produce a range of wines, from fresh, fruit-forward styles to more structured, age-worthy examples. Barbera wines are typically medium- to full-bodied with bright acidity and moderate tannins. The high acidity helps the wines stay balanced and refreshing when young and also supports aging in some regions.

Viticulture and style: The grape yields deeply colored wines with flavors of red cherry, berry, and plum, sometimes with notes of licorice, spice, or cocoa when aged in oak. It often ferments dry and is frequently vinified in stainless steel to preserve its vibrant acidity, though some versions see oak aging to add structure.

Regional expression: In Piedmont, principal denominations include Barbera d'Asti DOCG, Barbera d'Alba DOCG, and Barbera del Monferrato DOC. These wines vary from approachable, early-drinking styles to more robust examples with deeper color and higher tannins resulting from longer maceration. Outside Piedmont, Barbera is grown in other Italian regions and around the world, including California, Argentina, Australia, and Spain, where it is produced as either varietal wines or components of blends.

Food pairing and aging: Its acidity makes Barbera a versatile match for tomato-based dishes, pasta, pizza, roasted vegetables, and poultry. Younger Barbera tends to be fruit-driven, while higher-quality examples can age for several years, developing more complex fruit and spice notes.