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Barbera

Native to Piedmont, 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

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

Best Known For: Medium-bodied Piemontese red wines

Where Grown: Primarily in Piemonte (67%), along with Lombardia (12%) and Emilia Romagna (11%)

Vineyard Area: 17,929 ha (44,285 acres)

Denominations that use this grape variety

Majority Component in One or More Wines of:

Barbera vines

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