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'Barbera' is a red wine grape variety that is either the most- or second most-planted variety in Italy. It gives good yields and can impart deep colour, low tannins and (unusually for a warm-climate red grape) high levels of acid.
Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. The most known variety is Barbera d'Asti. When young, the wines offer a very intense aroma of fresh red and black berries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry, black cherries and fruit in brandy wines made of more ripe grapes. Many producers adds the flavor of toasted (searing the wood over open fire) oak barrels, obtaining very good results in terms of complexity and longevity when vanilla and ‘toast’ is added to the original fruit aroma. The lightest versions are not recommended for cellaring (fresh fruit replaced by bitterness and notes of dried fruits). Wines with better balance between acid and fruit, often with the addition of oak and high alcohol content - and reduced yields - are more capable of cellaring. ^[1]

Contents

History

Distribution and Wines

Italy

Argentina

Brazil

Australia

Uruguay

USA

Vine and Viticulture

Synonyms

References

See also

External links

History

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy and is known from the thirteenth century.^[2] A number of clones have evolved.

Distribution and Wines

Italy

Barbera is found in the north western part of Italy, particularly in Monferrato, and to a lesser extent further south. The DOC and DOCG varietals are Barbera d'Asti, which is made in the district of Asti, the Barbera del Monferrato, which is slightly sparkling, and Barbera d'Alba, which is made in Alba.
Barbera d'Asti is the most renowned and it is found in two main variants: Barbera d'Asti Superiore which must undergo a refinement in big oak barrels or small barrique french oak barrels for at least six months, and plain Barbera d'Asti which doesn't need refinement in oak barrels.

Argentina

Barbera went to Argentina with Italian immigrants. It is quite widely grown, but is used mostly for blending.

Brazil

As in Argentina, Barbera was brought by Italian immigrants to Brazil. For instance Casa Valduga make a rose from a Sangiovese/Barbera blend.^[3]

Australia

Barbera came to Australia via University of California, Davis in the 1960s. It has been grown for ~25 years in the Mudgee region of New South Wales, with later plantings in the King Valley and the Mornington Peninsula in Victoria. Selected vine clones have been trialled with great success in McLaren Vale, which is regarded as Australia's premium red wine growing region.]].

Uruguay

Again, it came with Italian immigrants to the South American country.

USA

Italian immigrants brought Barbera to the Napa Valley and Central Valley of California, where it is quite widely grown. It provides "backbone" for so-called "jug wines" and is being explored as a varietal.

Vine and Viticulture

Barbera likes warm climates and can give high yields. The compact bunches of black grapes ripen quite late, although not as late as Nebbiolo.

Synonyms

Barber a Raspo Rosso, Barbera a Peduncolo Rosso, Barbera a Peduncolo Verde, Barbera a Raspo Verde, Barbera Amaro, Barbera Crna, Barbera D'Asti, Barbera Dolce, Barbera Fina, Barbera Forte, Barbera Grossa, Barbera Mercantile, Barbera Nera, Barbera Nostrana, Barbera Riccia, Barbera Rissa, Barbera Rosa, Barbera Vera, Barberone, Besgano, Cosses Barbusen, Gaietto, Lombardesca, Ughetta.^[4]

References

See also

★ Italian wine

★ Nebbiolo

★ Dolcetto

★

External links