Barbera

Native to Piemonte, but now widespread in Italy and internationally. Low in tannin, high in acidity, and deeply purple in color. Aromas & flavors: Tart red fruit (cherry, raspberry), dried herbs, lavender, underbrush, spices. Best DOPs: Barbera d’Asti and Nizza.

In a nutshell

Color: Red

Alternative Names and Subvarieties: Barbera Nero; Barbera Sarda is a distinct variety

Origin: Autochthonous, International

Best Known For: Medium-bodied Piemontese red wines

Where Grown: Primarily in Piemonte (64%), along with Lombardia (14%), Campania (10%), and Emilia-Romagna (10%)

Regions:

Emilia-Romagna,

Vineyard Area: 17,235 ha (42,570 acres)

Denominations that use this grape variety

Majority Component in One or More Wines of:

Principal Red Grape Varieties:

Barbera vines