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Barbera is an Italian red grape variety, according to 2000 data, the third most popular in its homeland (after Sangiovese and Montepulciano). It is famous for its rich color, high acidity and low content of tannins. The word “barbera” itself is translated from Italian as “the wife of a barber (hairdresser)”, but this fact is not mentioned anywhere in the description of the variety, apparently, a coincidence or a homonym.
Some vineyards still have vines that are hundreds of years old. From such berries, a long-ripening strong red wine with an intense fruity aroma is obtained. The most famous appellation is DOCG Barbera d’Asti in Piedmont. In this region, the wine made from Barbera grapes has notes of fresh cherries, raspberries, blueberries, blackberries, sweet cherries. Aging in toasted oak barrels enriches the bouquet with hints of vanilla and dried fruit.
An interesting fact: in the Italian language tradition, all wines are masculine, and only the feminine article La is placed before Barbera.
It is believed that the Barbera variety appeared in Piedmont, in the area of Montferrat, back in the 1246th century. This name appears in the monastic documents of 1277-XNUMX. However, there is an alternative point of view that the birthplace of the variety is a slightly more eastern region – Lombardy. Waves of Italian immigrants brought Barbera to America in the XNUMXth and XNUMXth centuries, and the variety has been cultivated in California and Argentina ever since. DNA studies show that this grape may be related to the Mourvèdre species.
Features of the variety and wine
Barbera is an unpretentious variety, characterized by such a high yield that the vines sometimes have to be specially cut to maintain a decent quality of the drink. Italian winemakers came to the conclusion that the yield should not exceed 45 l / ha, only in this way a truly fragrant and refined wine is obtained.
In 1985, Barber’s wine sales plummeted due to a scandal involving the addition of methanol to the drink. More than 30 people died, many lost their sight. The fact is that if the vines are not cut, the yield reaches 145 l / ha, and the wine turns out to be slurred and watery. To correct this shortcoming, some manufacturers fortified Barbera with alcohol, not only ethyl alcohol, but also methyl alcohol, which is deadly to human health.
Berries ripen well on different soils, especially limestone and clay. Harvested in late September – early October. Sometimes the grapes are left on the vines a little longer to achieve a higher sugar content.
Barbera produces a very sour and tart wine. To compensate for these properties, the berries are often blended with other grape varieties (Freise, Grignolino, Dolcetto, etc.), and fermentation and aging take place in oak barrels, which increases the concentration of tannins.
Wine regions of Barbera
DOCG Asti. The local wine has an elegant and complex taste. Here Barbera is rarely diluted with other varieties, its mass fraction is at least 90%, and more often – all 100%. The drink is aged from 4 to 24 months.
Sub-region Asti – DOCG Nizza. The hottest appellation, the berries are ripe, sugary, and the wine is tannic, with floral nuances. Local Barbera is aged from 18 to 30 months.
DOC Monferrato. In addition to the usual, this region produces sparkling Barbera, which is rarely exported, and still wines are distinguished by vegetable nuances in the bouquet. The minimum exposure is 14 months.
DOC Alba. The region delivers wine with rich flavor and deep color. The drinks are characterized by hints of vanilla and plum, as well as an aging of 12 months.
DOC Colli Tortonesi. Hilly terrain with limestone soils, Barbera is creamy and “velvety” here.
In Lombardy and Emilia-Romagna, the Barbera variety is used in blends with Croatina grapes, in Sardinia, Sarda wine (SARDA) is made from it, and in Sicily this variety is mixed with Perricone berries. Barbera played a significant role in the recovery of the regions of Apulia and Campania after the Second World War – here the high yield of the variety, its unpretentiousness and quick adaptation to mechanized harvesting were the best thing to do.
The quality of Italian wine Barbera depends on the region and manufacturer: the drink is light and strong, with fruity tones and an “astringent” taste. What remains more or less unchanged is a rich ruby color, soft tannins and high acidity. If the wine is aged in oak barrels, its taste becomes deeper, notes of spices, plums, cherries, raisins, licorice appear.
In addition to Italy, Barbera is also cultivated in Greece, Romania, Slovenia, Argentina, Brazil, Uruguay, Israel, Australia, South Africa and the USA. The resulting wines differ little from their Italian counterparts. – affect the features of the variety, which are little dependent on the climate and production technology.
Famous wine brands Barbera
- Braida;
- Cascina La Barbatella;
- Domenico Clerico;
- Guiseppe Mascarello;
- Luciano Sandrone;
- Alice bel Colle.
How to drink Barbera wine
Like most red varieties, this wine is served at a temperature of 18-20 degrees. The drink goes well with meat, hot dishes and cheeses. However, more precise recommendations can only be given to a specific brand (gastronomic pairs are indicated on the label), since each producer strives to make his wine unique.
