Barbera

The Barbera vine is native to Piedmont, probably to the hills of Monferrato, where it was documented as early as the 13th century, but it was likely disseminated there much earlier. Italy's second most widely planted red variety, it accounts for thirteen of the country’s 200 appellations.

Barbera is a reliable and hardy vine, thriving in warm to hot climates and producing generously. However, Barbera's potential quality is best achieved in Piedmont's cooler climate and chalk and manganese soils, where it occupies over half the vineyard area.

The region’s long ripening period brings its rich, ripe fruit and relatively gentle tannins into balance with a crisp, sustaining acidity offset by slight rustic notes. Easily drinkable when released, good vintages from superior microclimates age with considerable grace over the mid-term, either with or without benefit of oak contact.

The finest Piedmontese Barberas are pure varietal wines identified by a village name (Barbera d'Asti, Barbera d'Alba) and occasionally a vineyard name. Elsewhere, this grape is usually part of a blend, lending substance and structure to lighter varieties or fruit and softness to more tannic ones.

Its versatility is such that in Italy, it often contributes to still and semi-sparkling vino da tavola blends; and in California, where it is also extensively grown, to countless jug wines from the San Joaquin Valley. Also widely planted in Argentina, Brazil, Uruguay and Dalmatia.