Barbera Sarda is a black grape variety native to Sardinia, genetically distinct from the Piedmontese Barbera despite sharing the same name. Its presence on the island is documented between the late nineteenth and early twentieth centuries, whilst its inclusion in the National Register of Vine Varieties dates back to 1971. The most recent studies have highlighted its genetic proximity to certain Sardinian varieties belonging to the Bovale and Muristellu groups, confirming its original identity.
The vine exhibits medium vigour, late budbreak and ripening, and is well suited to sapling training, as well as low espalier training. The leaf is of medium size, with an upper surface that is almost hairless and matt, and a lower surface that is heavily bristly; the petiole sinus is generally closed, and the teeth are short, irregular and not very pronounced. The bunch is small to medium in size, pyramidal, winged and compact, with a short, sturdy stalk; the berries are small, round, uniform, with a firm, very pruinose skin and a blue-black colour.
Widespread mainly in the central and southern parts of the island, it is grown in the Campidano and Parteolla regions and in various areas of the provinces of Cagliari, Nuoro, Oristano and Sassari. The wine displays an intense ruby colour, often with violet hues, and aromas of cherry, redcurrant, wild berries and delicate balsamic or spicy notes. On the palate, it offers good freshness, generous structure and velvety tannins; it has the potential to age well over the medium to long term. Traditionally used in blends to enhance acidity and balance, it also produces interesting results when vinified as a single-varietal wine.
