Barbera
The Barbera is a blue grape that is planted most in the north of Italy.
Piedmont is actually the region of the Barbera. Here the most beautiful wines are made from this grape. It is not entirely clear what the origin of the Barbera is. Recent DNA research has shown that this breed is not related to the other species from Piedmont, so more research will be needed to find the origin of the Barbera.
SMELL, COLOR AND TASTE
The Barbera can handle different types of soil well. The yield of the grape is high and sometimes delivers up to 70 hectoliters per hectare. The Barbera itself has a very high acidity. In addition, the scent has clear characteristics of bitter cherries and currants. The wines usually have a fairly low tannin content.
REPUTATION OF THE BARBERA
For a long time Barbera was considered a second-rate grape. Since the 1980s, quality wines have increasingly been made from this grape. The Barbera d’Asti and Barbera Monferrato Superiore have the DOCG status, while the Barbera d’Alba and the Barbera Monferrato both have the DOC status. High yields generate very light and thin wines, but if the yield is kept low, valuable wines are made that can be stored for years by their bearing in oak barrels. In Italy this variety is cultivated on approximately 30.00 hectares. In addition to the Piedmont region, the grape is also found in the Lombardy and Emilia-Romagna regions. Outside of Italy we find plantations in California (7,000 hectares), Argentina (900 hectares), Slovenia (150 hectares) and South Africa.