BARBERA

One of the most planted grape variety in Italy

Barbera

An Italian black grape variety that has its origins in Piedmont, where it is the most planted grape variety. It is also found in several other regions in Italy, such as Lombardy and Emilia-Romagna. It produces red wines with high acidity, low tannins and shows an affinity for new oak. On the palate it reveals red fruit and savoury aromas, notably of sour cherry. Due to its high acidity, the wines made of Barbera are very food-friendly. It is often produced as a mono-varietal, but especially in Lombardy's Colli Piacentini it is blended with other local black varieties. Outside of Italy it is mainly cultivated in Slovenia, South America and Australia.

WHERE IS IT FOUND?
In France and all over the world

WORLDWIDE

Italy, Slovenia, Argentina, US (California), Australia, South Africa

MAIN APPELLATIONS
By type of wine: Reds

REDS

Barbera d'Alba, Barbera d'Asti, Oltrepò Pavese, Colli Piacentini, Monferrato

SHALL WE TASTE?
In the glass

Medium-bodied red wines with high acidity and low tannins. They show aromas of red fruits, flowers, sour cherry together with savoury, spicy notes.
Serving temperature: 15-17°C
Ageing potential: 2 to 10 years.

FOOD AND WINE PAIRINGS
Barbera with food

Being a very crispy and fruity, it is an excellent wine for gastronomy. Pair it with smoked meat, pasta and cold cuts, but also all grilled meat, pulled pork, brisket, ribs with bbq sauce, hamburgers with melted Brie.