Barbera

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Common synonyms: Besgano, Barbera e Raspo, Lombardesca, Perricone, Gaietto, Ughetta, Pignatello, Barberone

Parentage of the grape: indigenous to Piedmont, Italy

History of the grape: Barbera is a native to the Piedmont, where it has been growing for centuries, and is now the fourth most planted grape in all of Italy. 7th century Lombard historian, Paul the Deacon, wrote that the Lombard troops defeated the Franks at the Battle of Refrancore after getting them schnoggered on the local wine, which was likely Barbera. The jugs had been scattered all over the field and the Franks willingly drank from them, and lost their coordination. 13th century documents from the Casale Monferrato have details of leasing agreements for vineyards planted with “de bons vitibus barbexinis,” which is Barbera. In 1798 Count Novolune, the deputy director of the agrarian society of Turin, named Barbera as one of the grapes in his list of “Vitis vinifera Montisferratensis,” the grapes surrounding Read more »

Common synonyms: Besgano, Barbera e Raspo, Lombardesca, Perricone, Gaietto, Ughetta, Pignatello, Barberone

Parentage of the grape: indigenous to Piedmont, Italy

The three main Barbera zones in the Piedmont have different characteristics.

-Barbera d’Alba wines are 100% of the varietal with a denser, darker quality, grown in steep slopes.

-Barbera d’Asti comes from lower terrain and is often blended with small percentages of Freisa, Dolcetto or Grignolino. The wines tend to be thinner and more acidic. Many of them have a bad reputation for this reason, however quality treatments with careful oak aging produce delicious results from some producers. The subzones of Colli Astiani, Nizza and Tinella have a minimum 2 years in oak requirement and are the wines from Asti look out for.

-Barbera del Monferrato is the largest subzone. The wines are typically 85% Barbera with the other part being some percentage of Freisa or Grignolino. It is from here that some producers releases a slight frizzante style. They tend to be aged a minimum of 6 months in oak and a year in bottle before release. Usually a more aromatic style from the oak aging and blending.

Characteristics of the grape: ruby to dark red in color, high acidity, red plum, cherry, raspberry, black pepper, clove. The traditional Piedmont releases benefit from long bottle aging. Modern styles tend to be darker and fruitier with effects of oak treatment showing in the flavor. Oak treatment is often used to tame the flavors of the wine so it can be consumed at a younger age.

Regions where the grape currently is important: Piedmont: Barbera d’Asti, Barbera del Monferrato, Barbera d’Alba. Other parts of Italy: Lombardy, Emilia-Romagna and Sardinia. California ,Washington, Argentina, Slovenia, Australia, South Africa.

Type or types of wines the grape produces: ranges from light and thin to heavy and concentrated dry red, slightly spritzy ~Amanda Schuster

– Description from Amanda Schuster (hide)

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Barbera on Snooth

Dec 15

goodd.

Comment by 1167683Snoother 1167683 1167683
Nov 9, 2011

strange vine i've tasted tenutta careta , it needs at least one day after the opening to taste all flavors it can give.

Comment by 553590gulea 553590
Dec 18, 2010

oh sorry i forgot to mention the fantastic barbera`s from my friend gianni abrigo from treiso loreto and mervisano

Comment by 681250artichoke 681250
Dec 18, 2010

barbera what a memories as a little boy growing up in piedmont,remember my granpa drinking barbera and playing boccie,that were the seventies many thing are changed in better barbara long time ago was a very cheap and modest wine then all sudden the mitical giacomo bologna ACTUALLY HE STARTED bottling barbera in 1961 when everybody sold barbera ...

Comment by 681250artichoke 681250
Oct 26, 2010

New image uploaded to this page.

Page modification by 622207Abrigo Giovanni 622207
Jun 2, 2010

exelant barbera ansisia 2003

Comment by 493048nooths 493048
Mar 7, 2010

Styxdvr: Try Boeger Barbera from the Sierra Foothills, a much underated AVA. The area has many microclimate that are excellent for growing many varietals.

Comment by 163357thewineattic 163357
Mar 7, 2010

In reply to thewineattic on California barberas, the only domestic barbera I've found that I like is from Sunset Cellars: http://www.sunsetcellars.com/Barbera.html My favorite barberas are from Bruno Giacosa and the Andrea Oberto Barbera d'Alba Giada. The 2005 Giada is amazing, although it needs a good hour to breathe. I have not tried ...

Comment by 419134Styxdvr 419134
Jan 26, 2010

What is your favorite California Winery making Barbera?

Comment by 163357thewineattic 163357

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