The Barbera grape Barbera is widely planted in Italy, where it has adapted to a variety of climatic conditions. It is best known in Piedmont, where it is more widely planted than the higher quality varietals, Sangiovese and Nebbiolo, and accounts for about half of the red wine made in the region. Much of the production is of varietal-based wines (as in Barbera d'Asti and Barbera d'Alba). Barbera is also planted in California, mostly in the San Joaquin valley. Best results are achieved by planting on low-vigor rootstocks. Recently there has been better success in using malolactic fermentation to soften the wine (the high acidity combined with use of sulfites made it difficult to start MLF). Maturation in barrels is being used to improve the wine, although there is no agreement on the size and type of barrel.
The taste of Barbera Barbera is low in tannins, high in acidity, and lacks pronounced aromas. The wines have medium color, and have red fruit character, most typically cherries, sometimes with tarry or medicinal overtones and distinct acidity on the finish. Recent years have seen a transition in Piedmont from the traditionally austere style to a more modern style.
Blauberger
