Barbera

Barbera is a typical Piedmont wine made from the native grape of the same name, which as far as we know is less ancient than others grown in Piedmont, such as Moscato, Grignolino and Nebbiolo. Its expansion has been regular over the centuries and today the grape variety from which it is obtained is the most widespread in the region among the red grapes, mainly in the areas of Alessandria, Alba, Asti and Oltrepò Pavese. Barbera can be marketed under different controlled designations of origin, often with particular typologies, such as Barbera di Asti, d'Alba or Canavese. The "lively" version is also typically Piedmontese, a young wine with light effervescence. Among the Barbera of Alba, Asti and Monferrato we find quite important differences, due to the variation of the regional territory in relation to the different areas. Barbera is to be drunk young in its version without aging, to be left to rest for a few years before tasting it, the aged versions. Especially in its superior versions we find that the tannins (which make it rich in gallotannic acid and therefore particularly sour in flavour) are rather marked and consequently if drunk shortly after bottling it makes the palate notice a certain sharpness, which gradually becomes rounded with the passing of time. Some Barbera can, in the best years, reach 15°, without however demonstrating its particularly strong alcohol content, as the structure of the wine itself tends to balance it making it pleasant and easy to drink. A very classy wine, appreciated on international tables, it is also very well suited to the preparation of some typical Piedmontese dishes, such as roast meat or risotto.