Barbera

History and Significance

Deriving from Monferrato, Italy, Barbera grapes now grow mainly in their home region and northern Italy, California, and Australia. Italian immigrants brought Barbera to the Americas, with successful plantings in Argentina and California. Many old vineyards—in the area since the 1200s—are still found in Italy under the DOCG label in the Piedmont area.  

Barbera grows wildly and can churn out high crops, but must be pruned back so the grapes do not lose their flavor. Harvests from low yields of ripe, but not overripe, grapes make the best wine for Barbera. Most prosperous in clay soils, Barbera can take root in many other types of soils as well.  The best climate is warm to hot, as unlike most grapes, Barbera grapes do not shrivel in heat.  Another positive aspect of Barbera is that it is not prone to disease.

Barbera in Argentina

Barbera grows extensively in San Juan and Mendoza vineyards, with 1,000 hectares combined. Argentinean Barbera is often blended with many wines from the United States, such as Syrah. In California, 3,240 hectares in central valley grow Barbera.

Typicity

Barbera has a rich, intense color, low tannins, and high acid.  The riper the grape, the more blackberry flavor there is, with also cherry, blueberry, and raspberry flavor. There is some spice, but mostly lots of fruit. Grapes harvested when ripe can age well, while lighter Barbera should not age. The wine can be aged for about twenty months with toasted oak barrels (oak barrels that have been toasted over a fire, which increases flavors), enhancing the vanilla taste. 

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