Barbera

Barbera is the most widely planted red grape in Piedmont and the wine people here simply drink with dinner. Where Nebbiolo is all about tannin, Barbera is all about fruit and fresh acidity. A juicy, honest wine that goes with almost any meal.

Barbera at a glance

• Colour: red grape
• Origin: Piedmont, probably the Monferrato
• Budburst: April
• Flowering: June
• Veraison: August
• Harvest: late September to early October
• Pruning: Guyot
• Main wines: Barbera d'Alba, Barbera d'Asti and Nizza

Name and history

No one knows for sure where the name Barbera comes from. The grape probably originates in the Monferrato, the hills around Asti and Casale. It was first clearly described at the end of the 18th century, and in the century that followed Barbera became the workhorse grape of Piedmont: productive, reliable and resistant to disease.

For a long time Barbera was known as a simple, sharp table wine. That changed from the 1980s onwards, when winemakers lowered yields, harvested later and began ageing the wine in small oak barrels. Since then a good Barbera Superiore can hold its own against far bigger names.

In the vineyard

Barbera ripens earlier than Nebbiolo and is less fussy. In the Langhe it is therefore often given the slopes that are just not warm enough for Nebbiolo, or the lower parts of the hill. Even when fully ripe, the grape keeps plenty of acidity. That is exactly what gives the wine its freshness.

The wines of Barbera

• Barbera d'Alba DOC: since 1970, from 54 municipalities around Alba, including the Barolo and Barbaresco villages. At least 85% Barbera, with up to 15% Nebbiolo. The Superiore ages for at least 12 months, 4 of them in wood.
• Barbera d'Asti DOCG: the Barbera from the hills around Asti, often a little leaner and fresher.
• Nizza DOCG: the top Barbera from the area around Nizza Monferrato, made from 100% Barbera.

A Barbera d'Alba from a Barolo producer often comes from the same hills as its Barolo. That is why it usually has a little more power and colour than an average Barbera.

Taste and style

Barbera has a deep ruby to purple colour. On the nose ripe cherries, plums, blackberries and raspberries, sometimes with a touch of spice. On the palate it is juicy, with little tannin and fresh acidity. A steel-aged Barbera is fruity and direct. Aged in wood it becomes fuller, with notes of vanilla, cocoa and spice.

Food with Barbera

Thanks to its fresh acidity, Barbera is an ideal wine with tomato, rich meat and cheese. Think pasta with ragù, pizza, salumi, risotto, braised meat, rabbit or a board of Toma and Pecorino.

Our Barbera wines

See all our Barbera d'Alba wines, or discover the other grape varieties of Piedmont.