Barbera is a red wine grape variety native to Italy where it is grown in Emilia-Romagna, Lombardy and Piemonte
Barbera is a red wine grape variety native to Italy where it is among the 10 most planted grape varieties. Easy to grow, it is cultivated in most regions there, especially in Piemonte (Piedmont) in the north west of the country where it was first mentioned in 1798. Yet scientifc studies have yet to prove Barbera’s relationship with any other Piemontese variety. It was traditionally treated as a workhorse, an everyday wine for the commoners leaving Nebbiolo for the nobility.
The name: Various theories. It may derive from the word ‘barbaro’ due to its dark, savage colour. According to Wine Searcher, Barbera was !rst cited in an o”cial document in 1798, by Count Giuseppe Nuvolone-Pergamo of Scandaluzzo, deputy director of the Società Agraria di Torino (Agrarian Society of Turin), who is credited as creating the first definitive list of Piedmont’s wine grape varieties.
Where grown: Mainly grown in Piedmont which is considered the best area for Barbera wines, in particular from around Alba, Asti and Alessandria. Large plantings are also found in Lombardia (Lombardy), Emilia-Romagna and Sardegna (Sardinia).
Wines: Emilia-Romagna: Gutturnio DOC. | Lombardy: Oltrepò Pavese DOC. | Piemonte: | Barbera d’Alba DOC. | Barbera d’Asti DOCG. | Barbera del Monferrato DOC. | Barbera del Monferrato Superiore DOCG. | Barbera d’Alba DOC. | Nizza DOCG. Outside Italy: Barbera is grown in Argentina, Australia and California.
Viticulture: A prolific producer able to give respectable quality even at high yields.
Site selection: Barbera likes heavy clay soils leaving better, more calcareous soilss to Nebbiolo.
Clones: Being widely planted, Barbera has been subject to plenty of clonal research. Of note are AT 84, CVT-ALL 115, CVT AT 171 which show slightly lower total acidity levels, compared to BA-AL-128, BA-AL-132 from the Alessandria province which usually show higher average acidities.
Wine style: Barbera’s hallmarks are its deep ruby-purple colour, very moderate tannins, and unmistakable high acidity that make it such a food-friendly option. Typical flavours include red and black cherry, and underbrush. ‘No real pretensions to age,’ (Oz Clarke, 2015, p.38).
Bibliography
Ian D’Agata, Native Wine Grapes of Italy (University of California Press, 2014).
Italian Wine Unplugged (Positive Press, 2017), p.82.
Oz Clarke 2015, Oz Clarke Wine A-Z (Pavilion, 2015), p38.
.