Barbera

Barbera is grown in many regions of Italy, particularly in the Piedmont region where it is the most widely planted red grape variety. It is also grown in other Italian regions such as Lombardy, Emilia-Romagna, Marche, Abruzzo and Sicily. Barbera is also grown in other countries such as Argentina, Chile, California and Australia. Barbera is a vigorous, high-yielding variety and is usually trained in the Guyot system. In Piedmont, it is traditionally grown on calcareous clay soils. In the vineyard, Barbera benefits from intense canopy management and green harvesting to reduce yields and improve quality. In the winery, Barbera is usually fermented in stainless steel tanks and then aged, either in tank or in oak barrels. The style of Barbera produced in Piedmont is typically fuller bodied, with ripe, concentrated fruit flavours and high acidity, especially those from premium subzones. In other regions, such as Lombardy and central Italian regions, the wines are lighter and more easy-drinking. In California, Barbera is often blended with other varieties, such as Zinfandel and Syrah, to create more complex wines. Barbera is a versatile grape variety and pairs well with a variety of dishes. In Piedmont, the wines are traditionally paired with dishes like tajarin (a type of egg pasta), risotto and beef braised in Barolo. In other regions, Barbera pairs well with roast chicken, grilled vegetables and aged cheeses.