Barbera

Barbera is the most common grape in Piedmont and the third most-planted grape in the country. It is used in varietals and blends. Nowadays, it is considered to have great potential to produce excellent quality wines, although it was once considered as a grape designated for rustic, everyday wine.

Dark Barbera-based wines are typically low in tannins and high in acidity. The flavors usually include a combination of raspberries, blackberries, cherries, and strawberries, sometimes with a hint of spices. Oak-aging will typically improve the tannin structure in Barbera wines.

Outside of Piedmont, Barbera is an important grape in Lombardy, but it is cultivated in almost all Italian regions. Italian immigrants also brought it to California and South America. The two most prestigious appellations for Barbera in Italy include Barbera D’Alba and Barbera D’Asti.

These wines are usually easy-drinking and food-friendly. They are a good match with appetizers and charcuterie, but they can also pair well with pasta and meat-based dishes.