Barbera

REGIONS

Italy: Asti and Alba in Piedmont, Puglia, Sicily, Sardinia

OCCASION

An easy to drink choice which will go with a lot of dishes and is enjoyed usually by a large audience

HOW TO SERVE

Decant for up to 3 hours
16 °C (60 °F)
Large wine glass with a wide bowl (Burgundy glass)

FOOD & CHEESE

Rich dishes: pasta, pizza, mushrooms, garlic, olives
Taleggio, Pecorino, Fontina Val D’Aosta, soft, medium to mature cheese

Barbera is the third most planted grape in Italy. Today it is making a comeback but for many years it has been regarded as an everyday table wine.

The skin of the Barbera grape is tough and thick, making it more resistant and easier to grow than Nebbiolo. As a result it can end up being over produced. The color of the wine will depend on the type of the soil with a lighter ruby red for sandier soils and a darker color for calcareous soils.

Barbera is a wine that is not complicated, it can be easily paired with most dishes and enjoyed by almost everyone.

Excellent vintages: 2011, 2013
Exceptional vintages: 2015

Barbera wines you may find in the store

Barbera d’Asti

Two types: DOCG classico (normale) and superiore
Minimum 85% Barbera
Superiore: must age for at least 14 months of which 6 in oak
Classico: must age for at least 4 months
Superiore: minimum 12% alcohol
Classico: minimum 12.5% alcohol
Subarea to keep an eye on: Nizza

Barbera d’Alba

Uses 100% Barbera
Minimum 12% alcohol
No requirements for minimum aging period
Vintages: 2012, 2011