Ervi

Ervi is a red grape variety created from a cross between Barbera and Croatina (Bonarda), developed in 1970 by Mario Fregoni at the University of Piacenza. Although still in limited cultivation, Ervi has shown promise for producing vibrant, alcohol-rich, and colorful red wines. Often used in blends with Barbera, this variety helps balance the acidity and astringency of its parent grapes, offering smooth, full-bodied wines with complex fruity and floral profiles.

Ervi wines display a deep red color with purple hues and are known for their intense dark fruit aromas such as cherry, blackberry, and plum, complemented by floral notes of violet. The taste is full-bodied with moderate acidity, smooth tannins, and a long fruity finish, offering a more balanced structure compared to Barbera and Croatina wines.

Ervi is cultivated in small quantities across several Italian regions, including Abruzzo, Apulia, Emilia-Romagna, Calabria, Molise, and Veneto. The variety is still relatively new to the market, with producers like Tenuta Borri and Villa Rosa exploring its potential. It is particularly noted for its ability to balance the acidity of Barbera and the astringency of Croatina, making it an excellent choice for blending in traditional Italian wines.

Ervi was part of a long research and experimentation process, and although it has not yet found widespread commercial success, its wines have been well-received by early adopters.

The first Ervi labels were introduced to the market in 2018 and have since garnered attention for their unique, smooth profile and blend-friendly characteristics.