Barbera is one of Piedmont’s iconic grape varieties, with origins historically traced back to the Monferrato region and a presence documented as far back as the 16th century. Its importance was recognised in the earliest Piedmontese ampelographies between the 18th and 19th centuries, which helped to promote its spread throughout the Asti, Alessandria and Langhe regions. The leaf is generally medium-sized, pentagonal and five-lobed, with a dark green upper surface and a finely downy underside. The bunch, which is pyramidal or cylindrical-pyramidal in shape, is medium or medium-large in size and often compact; the berries are oval, of medium size, with a pruinose skin of an intense blue colour and juicy flesh. Today, Barbera finds its most characteristic expression in Piedmont, particularly in the hills of Monferrato, Asti, Alba and Oltrepò Pavese, though it is also grown in Emilia-Romagna and other Italian wine-growing regions. The wine has a deep ruby colour, often with violet hues, and aromas of cherry, blackberry, plum and violet, sometimes enriched by spicy and toasty notes. On the palate, it stands out for its freshness, fruity intensity and generally well-balanced tannic structure. It can be vinified as a young, fragrant wine or aged in oak, resulting in greater complexity and significant ageing potential. Its natural acidity is a distinctive characteristic, capable of sustaining the wine over time and enhancing its pairing potential with food.
