Barbera
Barbera
It is one of the three strongest grape varieties in Italy and ranks third, just behind Sangiovese and Montepulciano, in terms of production volume in Italy. The popularity of wine from Barbera and its appellations Barbera d'Alba DOC and Barbera d'Asti DOCG, however, had suffered considerably in the years before 2000.
One of the reasons for this was certainly the scandal surrounding the red wine in 1984, but consumers were also confused by the completely different styles in which this red wine can be produced. From the rustic, palatable red wine without a vintage or the slender wine Barbera d'Alba DOC to the elegant, complex wine with the appellation Barbera d'Asti Superiore DOCG or sounding names like Bricco dell'Uccellone by Braida, there are pretty much all varieties in Piedmont. The adaptable and high-yielding grape variety Barbera originates from Piedmont, where it was already cultivated in Monferrato in the 13th century. The particularities of Piedmont, with its interplay of plenty of sunshine during the day and cool temperatures at night, preserve the acidity in the grape berries and promote their fruitiness. The most important regions are still Alba and Asti. In the Alba region, Barbera is clearly overshadowed by the well-known and noble Barolo and Barbaresco, whose noble grape variety Nebbiolo claims the best sites for itself. The Barbera d'Alba DOC is then also leaner, more straightforward and with an appealing acidity. In Asti, on the other hand, Barbera is allowed to grow on preferred sites and produces powerful and massive wines. A good Barbera d'Asti DOCG or Barbera d'Asti Superiore DOCG is fruity, with direct cherry and berry aromas, discreet tannin and freshness. It is drinkable and not ostentatious and does not make you tired after just one glass. In addition, when aged in wood, it has beguiling toasty aromas. The lighter, fruit-driven Barbera is an excellent match for Italian cuisine. Vegetable stews or pasta with a strong sauce. A Barbera aged in wood likes to be accompanied by a hearty and opulent dish, such as game or braised meat, a classic dish in Piedmont.