Aprulia Taste logo for dark navigation

History and features of  Barbera

Barbera, among the first ten Italian vines with 18,500 cultivated hectares. Behind so much history, a vine linked to rural traditions, a symbol of Piedmontese viticulture, but thanks to its adaptability is cultivated in other regions, including Lombardy in the Oltrepò Pavese, Emilia Romagna in the Piacenza area and even Veneto, Lazio, Campania, Sicily and Sardinia. Following Italian immigration we find it also in California, Uruguay and Argentina where it is one of the most cultivated vines. Originally from Monferrato, its cultivation is hypothesized since the Middle Ages hidden under different synonyms, its oldest attestation dates back to 1249 in a lease held at the Casale Monferrato chapter archive where it speaks of “barbesine vines”. And also in the cadastre of Chieri of 1514, while the first description of the vine and its diffusion dates back to the early nineteenth century, thanks to Giorgio Gallesio, according to whom Barbera was mainly grown in its golden triangle, or the delimited territory from the Tanaro and Belbo rivers, with the municipalities of Agliano Terme, Castelnuovo Calcea, Costigliole d’Asti, Mombercelli and neighboring countries up to Nizza Monferrato to the south and Asti to the north. In the early decades of the twentieth century, the reconstruction of the Piedmontese vineyards after the destruction of the phylloxer, the main protagonist was the Barbera, a vine often chosen by farmers for rusticity, constancy of production, high content in sugars, coloring substances and acidity. A wine suitable to be sold in markets and taverns that was associated with the concept of mass consumption. Barbera is a very pleasant wine, with a ruby ​​red color, bright and deep, with clear aromas of red fruit, firstly crunchy and then ripe, flowers and spice to make it intriguing. In the mouth it is immediate with strong tannins, never too aggressive, a lean body – often nervous – and an incredible acidity. Its strength is drinkability: you can drink a light Barbera as an aperitif or as an accompaniment to the classic Piedmont appetizers, one above all the veal with tuna sauce, but also with simple cold cuts. The Superior type thanks to its wooden passage is enriched with spicy notes and can be served with more elaborate dishes. An ideal pairing with Piedmontese “bagna cauda”.

Our selection of  Barbera

premi sul vino per maggiori informazioni