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


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


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


  • 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