Barbera, traditionally indicated in female (“la” Barbera), is the second most-planted red wine grape variety in Italy and one of the most representative grape varieties in Piedmont that covers approximately 35% of entire vineyard surface in the region. It gives good yields and can impart deep colour, low tannins and (unusually for a warm-climate red grape) high levels of acidity. Originally from the Monferrato district, the grape variety is of course cultivated all over the region with the denomination Piemonte DOC, but mainly in the south-eastern provinces of Asti and Alessandria, where it reaches its maximum expression in Barbera del Monferrato and Barbera d’Asti, two wines which were given the denomination of origin in 1970. . Wine made from Barbera grape variety come in a wide variety of styles, with each having its own character based on its particular place of origin.

About wine

From the more simple and young wines Barbera DOC Piedmont, and the fresh and slightly petillant versions (mainly for the local market); to the well-known denomination Barbera del Monferrato e Barbera d’Asti both in the plain version which are not required to be aged in oak, and in the “superiore” variant with higher alcohol content which is matured in the cellar minimum 12 months before being released for sale (of which 6 in big oak barrels or small French oak barrels); up to the most prestigious “subzones” of the Barbera d’Asti Superiore Nizza, Tinella e Colli Astiani, with restricted territorial identities and even restricted production rules.

Tasting notes

Food pairing

The usual range of food for a hight-class Barbera: red meat, game and ripe cheeses, but it also has what it takes to be sipped contemplatively.