Barbera

Barbera is one of Italy’s most cherished grape varieties, renowned for its vibrant acidity, juicy fruit flavours, and versatility. While historically overshadowed by Nebbiolo in its native Piedmont, Barbera has carved out a reputation as a reliable and food-friendly wine that appeals to a wide range of palates. Barbera has a long history in Italy, with origins tracing back to the Piedmont region in the northwest. Documents from the 13th century reference the grape, cultivated for centuries in appellations like Barbera d’Asti, Barbera d’Alba, and Barbera del Monferrato. Known as the “people’s wine,” Barbera was traditionally consumed young and fresh, though modern winemaking techniques have elevated its status with oak ageing and refined styles.

Barbera is primarily associated with Italy but is grown in several regions worldwide. It is grown in the United States, particularly in California, where it thrives in warm climates. It is also found in Australian areas like Victoria and South Australia. Further afield, it thrives in Mendoza, Argentina, producing ripe, fruit-forward styles.

Aroma

The aromatic profile of Barbera is fresh and lively with ripe red fruits like cherry and plum, often with a hint of black fruits. You will find spicy notes of clove, anise, cinnamon, and earthy undertones of leather and dried leaves, particularly in more mature examples.

Flavour

Barbera offers a vibrant and approachable flavour profile. Its primary flavours are red cherry, raspberry, and blackberry. Secondary notes include liquorice, dried herbs, and clove. Tertiary flavours of leather, tobacco, and earthy nuances are present in aged wines.

Tannins and Body

Low to medium tannins make Barbera smooth and approachable. It is medium to full-bodied, with a soft and juicy texture enhanced by high acidity.

Cool v Warm climate

Barbera’s adaptability means its style changes depending on the growing conditions:

Cool-climate wines have bright red fruits like cranberry and sour cherry with heightened herbal and floral notes. The wine’s naturally high acidity is even more pronounced, giving it a crisp and refreshing edge. Cool-climate wines have soft tannins and a lean structure, giving them an elegant and fresh look with a lighter, more mineral-driven profile. You will find these wines in higher-altitude areas of Piedmont, such as Barbera d’Asti.

Warm-climate wines have riper fruit flavours like blackberry, dark plum, and black cherry, with subtle spice and vanilla from oak ageing. Balanced acidity creates a rounder, smoother mouthfeel. The slightly more pronounced tannins are still soft and approachable. The wines are fuller-bodied and richer, with more concentration and depth. These wines are found in California, Australia, and southern Italian regions.

Listed below are the wineries that produce Barbera.

Click here to find your perfect Barbera at a winery with many other searchable features.