Barbera

It is one of the three strongest grape varieties in Italy and is in third place in Italy, just behind Sangiovese and Montepulciano, in terms of production volume. However, the popularity of Barbera has suffered greatly in recent years. The 1984 pancake scandal was certainly partly to blame for this, but its completely different styles have also confused consumers, from the rustic, palatable country wine to the elegant, complex wine, there are just about all variations. The adaptable and high-yielding Barbera grape originally comes from Piedmont, where it was already cultivated in the Monferrato area in the 13th century. The special characteristics of Piedmont, with the interplay of plenty of sunshine during the day and cool temperatures at night, maintain the acidity in the grapes 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 Nebbiolo grapes claim the best sites for themselves. In Asti, on the other hand, Barbera is allowed to grow in preferred locations and produces strong and powerful wines. A good Barbera is fruity, with direct cherry and berry aromas, subtle tannin and freshness. It is palatable and not ostentatious and does not make you tired after just one glass. The lighter, fruit-flavoured Barberas go perfectly with vegetable stews or pasta with a strong sauce. A Barbera with a wooden finish likes to be accompanied by a hearty and sumptuous dish, such as a game dish or braised meat. An absolutely fitting conclusion after a stimulating walk in white winter worlds.