Everything About Barbera Grape
"bar-BEH-rah" 
Barbera Description
Origin: Piedmont region, Italy.
History: Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acidity. Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy, where it has been known since the thirteenth century.
Appearance: Small to medium-sized berries with a deep blue-black hue, growing in compact clusters.
Growing Traits: Barbera is a very vigorous grape variety that can produce high yields (up to 5 tons/acre) and grows well in sandy soils. The best Barberas, however, tend to be from well-pruned vineyards and smaller grape clusters.
Food Pairing Barbera's high acidity and moderate tannins make it an excellent match for a variety of foods. It pairs well with tomato-based dishes like pasta and pizza, grilled meats, and hard cheeses. Its versatility allows it to complement both rich and lighter fare, enhancing the dining experience with its bright fruit flavors and refreshing finish.
Body
Sweetness
Tannin
Acidity
Alcohol
Medium to full-bodied with a rich and velvety texture, offering a robust and satisfying mouthfeel. Predominantly dry, with minimal residual sugar, focusing on ripe fruit flavors and subtle sweetness. Low to moderate tannin levels, providing a smooth and approachable structure without excessive astringency. High acidity, contributing to its freshness and enhancing food pairing versatility. Moderate to high alcohol content, typically ranging between 13% and 15%, adding to its robust character.
Cherry 
Blackberry 
Plum 
Licorice 
Spice Barbera wines are characterized by bright cherry and blackberry flavors, complemented by notes of plum. Subtle hints of licorice and spice add complexity, all balanced by high acidity and a smooth finish.
Regions
![[object Object] Region](/regions/italy.png)
Italy
•Piedmont (Barbera d'Asti DOCG, Barbera d'Alba DOC)
•Emilia-Romagna
•Lombardy
![[object Object] Region](/regions/united_states.png)
United States
•California (Sierra Foothills, Central Valley)
•Washington State
![[object Object] Region](/regions/argentina.png)
Argentina
•Mendoza
![[object Object] Region](/regions/australia.png)
Australia
•Victoria
•South Australia
Notable Wines and Producers
Barbera d'Asti Superiore Nizza DOCG
•Braida di Giacomo Bologna
•Vietti
•Michele Chiarlo
Barbera d'Alba DOC
•Giacomo Conterno
•Pio Cesare
•Elio Altare
Barbera FAQ
Piedmont region, Italy.
Barbera has a body level of 4 out of 5. Which means that Barbera is Moderate to Full bodied.
Barbera has a dryness level of 1 out of 5. Which means that Barbera is Dry.
Piedmont region, Italy.
Barbera is grown in Italy (Piedmont (Barbera d'Asti DOCG, Barbera d'Alba DOC), Emilia-Romagna, Lombardy)United States (California (Sierra Foothills, Central Valley), Washington State)Argentina (Mendoza)Australia (Victoria, South Australia).
Barbera wines are characterized by bright cherry and blackberry flavors, complemented by notes of plum. Subtle hints of licorice and spice add complexity, all balanced by high acidity and a smooth finish.
Barbera's high acidity and moderate tannins make it an excellent match for a variety of foods. It pairs well with tomato-based dishes like pasta and pizza, grilled meats, and hard cheeses. Its versatility allows it to complement both rich and lighter fare, enhancing the dining experience with its bright fruit flavors and refreshing finish.
Barbera wines are characterized by bright cherry and blackberry flavors, complemented by notes of plum. Subtle hints of licorice and spice add complexity, all balanced by high acidity and a smooth finish.