Barbera d'Asti

The Barbera grape variety: excellent red wines at Ritschard Weine

Origin and history of the Barbera grape variety

The Barbera grape variety is one of the oldest and most important grape varieties in Italy, with its roots firmly anchored in Piedmont. This region in northern Italy, known for its hilly landscapes and rich cultural heritage, has made Barbera one of the central pillars of Italian wine culture. The first records of the Barbera grape date back to the 13th century, and since then it has undergone a remarkable development.

Barbera is mainly grown in the Piedmont and Monferrato regions, where it has held its own for centuries and won the hearts of wine lovers. The Barbera grape is characterised by a distinctive acidity and notes of dark fruits, which are shaped by the region's terroir. However, there is no genetic relationship between Barbera and other grape varieties such as Barbera Bianca or Barbera del Sannio, which underlines the uniqueness of this variety. Over time, the Barbera grape has proven to be robust and resilient, making it one of the most popular red wine varieties in northern Italy.

The importance of the Barbera grape in Piedmont and beyond

The Barbera grape variety has come to play a central role in Piedmontese winemaking. It is known for its vibrant acidity, low to medium tannin structure and ability to produce excellent wines in a variety of Piedmont growing regions. Among the most well-known are Barbera d'Asti, Barbera del Monferrato and DOC Barbera d'Alba. Each of these wines reflects the region's diverse terroirs and showcases the versatility of the Barbera grape.

In Piedmont, the Barbera grape thrives particularly well on the hills with loose, permeable soils, which provide ideal conditions for cultivation. Winegrowers in this region have perfected their craft over generations to extract the full potential of the Barbera grapes. The Barbera d'Alba, a DOC wine from the region of the same name, is known for its intense flavour and elegant structure. The Barbera d'Asti, a DOCG wine from the province of Asti, is characterised by its lively acidity and fruity aromas of cherries and plums. The Barbera del Monferrato, also a DOC wine, is often described as a full-bodied red wine with a good balance between fruit and acidity.

Characteristic properties of the Barbera grape

The Barbera grape is known for its distinctive characteristics that set it apart from other grape varieties. One of the most striking features is its pronounced acidity, which gives the wines freshness and liveliness. This acidity also makes Barbera wines ideal food companions, as it cleanses the palate and enhances the flavours of the dishes.

The Barbera grapes are dark purple and have a thick skin that gives the wines their deep red colour. The wines are characterised by fruity aromas of cherries, plums and berries, often accompanied by spicy nuances such as cinnamon and liquorice. This variety of aromas makes Barbera wines a delight for wine lovers who appreciate complex and multi-layered wines.

Strong acidity and intense fruitiness

The Barbera grape variety is known for its strong acidity and intense fruitiness. These characteristics make Barbera wines a perfect companion for many dishes. The acidity in Barbera wines is often moderate to high, making it a popular choice for lovers of wines with lively acidity. The fruitiness of Barbera wines ranges from fruity notes such as cherry and plum to spicy nuances such as tobacco and vanilla.

Growing and caring for Barbera vines

Although the Barbera vine is considered robust and resilient, it does require a certain amount of care. Barbera thrives particularly well in hot summers and is relatively resistant to spring frosts. The vine prefers hillside locations with well-drained soils that allow for even ripening of the grapes.

In the hills of Piedmont, where the Barbera grape variety is traditionally grown, the soils are often rich in limestone and clay, giving the wines a special minerality. These soils provide the vines with the necessary nutrients and support the development of the characteristic aromas. The Barbera vine is also relatively easy to care for and requires less intensive maintenance than other grape varieties. Nevertheless, growing it requires a certain expertise from experienced winemakers to ensure the best possible quality of grapes.

Flavour profile and aromatic diversity of Barbera wines

Barbera wines are known for their diverse flavour profile and wide range of aromas. The wines are characterised by a lively acidity and a pleasant fruitiness, often with notes of wild cherry, blackberry and redcurrant. This fruitiness is complemented by a spicy complexity, which manifests itself in aromas of cinnamon, liquorice and sometimes herbs.

The acidity of Barbera wines gives them a special freshness that makes them an ideal companion for a variety of dishes. In the mouth, Barbera wines unfold a balanced structure supported by soft tannins and a medium to full body. The wines usually have an alcohol content between 13 and 14%, which gives them a pleasant warmth and fullness. In a hot climate, however, the alcohol content can easily reach up to 15.5%.

Another interesting aspect of Barbera wines is their versatility in terms of ageing. While some wines should be enjoyed young and fresh to preserve the vibrant fruit flavours, others benefit from ageing in oak barrels. Maturing in oak barrels gives the wines additional depth and complexity by adding aromas of vanilla, toast and smoke. These wines are excellent for longer storage and can gain in elegance and sophistication over time. Compared to Nebbiolo wines, however, Barbera wines generally have a significantly lower aging potential.

Terroir and the influence on Barbera wines

Terroir plays a crucial role in the development of the unique character of Barbera wines. The soils of Piedmont, particularly in the Alba, Asti and Monferrato regions, shape the grapes and give the wines their typical notes. The combination of climate, soil conditions and the skill of the winemakers ensures that every Barbera wine offers a distinctive taste experience.

In the Oltrepò Pavese region, another important Barbera growing area, the grape variety shows a slightly different facet. Here the soils are calcareous and the influence of the Mediterranean climate ensures wines with a special finesse and elegance. These wines often have a slightly lower acidity and a softer tannin structure, which makes them particularly accessible.

Barbera is also grown in other parts of northern Italy, including Emilia-Romagna and Lombardy. In these regions, the grape variety shows an impressive ability to adapt and produces wines that are characterised by their fruity aromas and harmonious structure. The wines from Emilia-Romagna are often a little lighter and fresher, while the wines from Lombardy are deeper in colour and more aromatic.

International popularity of Barbera wines

The Barbera grape variety has found a growing following not only in Italy but also internationally. In countries such as the USA, Australia and Germany, Barbera is increasingly being cultivated and appreciated. In California, where Italian grape varieties have long been at home, Barbera wines are successfully cultivated, particularly in the cooler growing areas such as the Sierra Nevada. These wines are characterised by an intense fruitiness and a balanced acidity, which makes them ideal companions for American cuisine.

In Germany, Barbera is mainly cultivated in the warmer growing areas such as the Palatinate and Baden. Here, the grape variety produces wines that are characterised by their fruity aromas and soft tannin structure. These wines are popular with wine lovers who prefer fruity and easily accessible reds.

In Switzerland, too, Barbera has a small but dedicated fan base. In the sun-drenched regions of Ticino and the Bündner Herrschaft, the grape variety thrives magnificently and produces wines that are characterised by their lively acidity and fruity aromas. These wines are often blended as a cuvée with other grape varieties such as Merlot or Nebbiolo to create complex and well-balanced wines.

Barbera as an accompaniment to food: versatility in a glass

Barbera wines are not only a pleasure when enjoyed on their own, but also make excellent accompaniments to a variety of dishes. Their lively acidity and fruity aromas make them ideal partners for rich and spicy dishes. Barbera wines go particularly well with Italian classics such as pasta with truffles, pizza or a hearty roast beef.

They also harmonise perfectly with savoury antipasti, mature cheeses and grilled meats. The wines' fresh acidity and fine tannins ensure that the flavours of the food are wonderfully accentuated. Another tip for enjoying Barbera wines is to pair them with regional specialities from Piedmont, such as Vitello Tonnato or Tajarin with truffles.

For lovers of vegetarian cuisine, Barbera wines also offer a variety of pairing options. The wines go well with dishes featuring tomatoes, aubergines or mushrooms, perfectly complementing their earthy and spicy flavours. Barbera wines are also an excellent choice with vegetable stews or lentil dishes.

Care and storage of Barbera wines

Barbera wines do not require any special storage measures. However, a constant temperature of around 15°C should be maintained to preserve their quality. Wines that have been aged in barriques in particular benefit from longer storage and develop deeper aromas and a smoother texture over time.

Depending on the quality and how they are aged, Barbera wines can be stored for between five and ten years. While young wines develop their fruity and fresh aromas best in the first few years after bottling, wines aged in barriques gain complexity and depth over time. For wine lovers who want to experience the full ageing potential of Barbera wines, a longer storage period of seven to ten years is recommended.

However, this only applies to Barbera wines of the highest quality. Average quality Barbera wines are not suitable for long storage, because if there is insufficient quality, no improvement can be expected from long storage – rather the opposite.

Barbera in Italian wine culture

Barbera plays a central role in Italian wine culture. This grape variety, mainly grown in Piedmont and especially in Monferrato and Alba, has a significant influence on the country's wine tradition. The DOC and DOCG certified Barbera wines are dry, have a pleasant acidity and inspire with their complex variety of aromas.

Barbera – a wine with character and diversity

The Barbera grape variety represents pleasure and diversity in their purest form. Whether as a full-bodied red wine from Piedmont, as a fruity companion to a variety of dishes or as an internationally recognised wine – Barbera impresses with its characteristic properties and versatility. With its lively acidity, fruity aromas and adaptability to different terroirs, Barbera has found its place in the world of wines.

For wine lovers who appreciate wines with character and depth, Barbera is worth discovering. The grape variety offers a wide range of wines, from young and fresh to complex and aged. Whether you choose it to accompany a festive menu or enjoy it on its own, Barbera promises an unforgettable taste experience that will linger in your memory.

Frequently asked questions and their answers about Barbera red wines

Which grape is Barbera?

Barbera, one of the oldest and most famous red grape varieties from Northern Italy, has established itself as the most successful variety in the region. Although it was long overshadowed by the noble Nebbiolo in Piedmont, it has now firmly established itself in Italian wine culture. This versatile grape variety, which is also known by names such as St. Georgs-Rebe or Mavro Nemea, probably has its roots in the Greek regions of Argolis and Korinthia, although its exact origin is not clear.

What does Barbera wine taste like?

Modern Barbera wines develop a pleasant aroma of red berries and cherries, with notes of plum added with a little aging. The subtle scent of cherries is particularly characteristic of a Barbera.

What does Barbera mean?

Meanings: [1] viticulture: a red grape variety from Italy. [2] Viticulture: wine made from the Barbera grape variety.

What goes well with Barbera?

How much does a good Barbera cost? Which dishes go particularly well with it? A Barbera develops its special charm when served with the Piedmontese version of carpaccio, in which the beef is cut into slightly thicker slices and often garnished with truffles.

Which grapes are used to make Barbera?

Barbera is a red grape variety that originated in northern Italy. In Piedmont, it was long overshadowed by the noble Nebbiolo.

Is Barbera a dry wine?

The DOC and DOCG-certified Barbera wines are dry, have a refreshing acidity and impress with their complex range of aromas.

What type of wine is Barbera?

Barbera, one of the oldest red grape varieties in the world, is also known as St. George's Vine or Mavro Nemea. It is thought to have originated in the regions of Argolis and Korinthia, although its exact parentage remains unclear. This versatile Piedmont grape variety produces an impressive range of wines, from sparkling, refreshing summer wines to elegant reds with a deep ruby colour and opulent quality wines. Particularly noteworthy is the Barbera d'Asti, which in 2008 received the highest quality level DOCG (Denominatione di Origine Controllata e Garantita).

What type of wine is Barbera?

Barbera is a red Italian grape variety that in 2000 ranked third among the most frequently cultivated red grape varieties in Italy, after Sangiovese and Montepulciano. It is characterised by high yields and is known for its intense colour, full body, low tannin content and high acidity.