Blog: Barbera | Grape variety

Barbera is one of the most interesting grape varieties of Piedmont and one of the richest in potential in Italy. Nevertheless, Barbera was often misjudged and hopelessly underestimated until modern times. With short pruning, i.e. low yields and careful harvesting, one obtains red wines rich in extract and body. The wines are usually fruity, have a lively acidity and little tannin.

Barbera d'Asti
Now we come to the best known Barbera d'Asti, produced in almost the entire province of Asti. Its color changes from intense ruby red to garnet red. Its vinous aroma evokes memories of sour cherries. It is a bright, lively and slender wine, dry, pleasant and harmonious. In other words, a spicy, rounded DOC wine which will gladly accompany an entire meal. This Barbera is versatile and suitable for all meat dishes - roasted, stewed, braised - and varieties. It must be aged for at least a year, but more important is the wine's vinification, which, when perfectly done, produces top results, especially in Costiglione d'Asti, Belveglio, Grana and Moncalvo. This wine is made exclusively from grapes of the ancient Barbera variety, typical of the Asti area.

Barbera del Monferrato
In Upper and Lower Monferrato and in the areas of Asti and Alessandria they produce Barbera del Monferrato; a DOC wine similar to Barbera d'Asti, whose peculiarity is that, besides the main grape Barbera, Grignolino and Dolcetto, one variety each or both together, can be added up to a maximum of 15%. Some of these Barbera di Monferrato can be drunk young and there is no ageing requirement, while others require a longer ageing period in order to better develop their pleasant bouquet and inviting taste, which goes particularly well with meat dishes (including pork) and mixed salami and sausage dishes with sauerkraut garnish.

Colli Tortonesi Barbera
The triumvirate of Piedmont DOC Barberas is completed by Colli Tortonesi Barbera, produced in a border area between Piedmont, Lombardy (Oltrepo Pavese) and Liguria. Its characteristics: more or less intense ruby red, delicate vinous smell, dry, fresh, lively and spicy taste. It is a fine accompaniment to all roasts of red or white meat and to mature cheeses. It also goes well with cold cuts and stews.

Barbera and food
Barbera is rightly considered an extremely versatile wine, and the range of food and occasion matches is enormous. With Italian-style antipasti, a fresh, defatting, fragrant Barbera del Monferrato goes well. Because of its defatting effect, this wine can also be drunk with heavier dishes such as Milanese cassoleula or pig's trotter with lentils. Meat-filled pasta dishes such as agnolotti, ravioli and tortellini, on the other hand, should be accompanied by a velvety, well-balanced Barbera d'Alba that is not at all edgy and does not drown out the flavor of the food. Of course, Barbera d'Alba also goes well with meat dishes, although in this case it is better to choose Barbera d'Asti aged mainly in barriques. This wine knows how to enhance both braised meats and stews. Barbera can also be served with all cheeses, but it is important to choose the most suitable one. Of course, young wines go best with fresh cheeses, but when paired with flavorful and dominant cheeses, it is not uncommon to find surprises. It is all these combinations that make Barbera so incredibly versatile and delightful.