High acidity & bone dry, this medium to full bodied red has notes of cherry, licorice, blackberry herbs & pepper. This blend of red & black berry notes make it a "light but full" wine that tastes juicy. Meant to be enjoyed young, look to this grape as an alternative to Chianti for a great valued wine.
Barbera is a red grape varietal that originated in the Piedmont region of Italy. It is one of the most widely planted grape varieties in Italy, and is known for its high acidity and medium to full body. Barbera wines typically have a deep red color, and are characterized by their flavors and aromas of dark fruit such as cherry and blackberry. They can also have notes of plum, figs, and dark chocolate. Barbera grapes have thick skins, which give the wine its high tannin content and aging potential.
In terms of taste profile, Barbera wines are known for their bright acidity and medium tannins, with a good balance between fruit and acidity. The acidity provides a refreshing lift to the wine, while the tannins give it structure and aging potential. Barbera wines can be quite versatile and can pair well with a wide range of foods, particularly those with bold flavors such as red meats and tomato-based sauces.
Barbera is often used in blends, but can also be made into a single varietal wine. In Piedmont, it is often blended with other red grape varieties such as Nebbiolo and Dolcetto. However, when made as a single varietal, it can produce wines with great complexity and depth of flavor.
Barbera is widely grown in Piedmont, especially in the provinces of Asti and Alessandria, but also in other regions in Italy such as Lombardy and Veneto.
It is also grown in California, particularly in the Sierra Foothills, Lodi, and Amador County regions. The climate in these regions is similar to that of Piedmont, which allows Barbera to thrive. In California, Barbera wines tend to be made in a more fruit-forward style, with less acidity and tannin than those from Piedmont.
Barbera is a red grape varietal that originated from Piedmont, Italy. It is known for its high acidity and medium to full body, with flavors and aromas of dark fruit such as cherry and blackberry. It is widely grown in Piedmont, Lombardy and Veneto, as well as California, and can be used in blends or as a single varietal wine.