Barbera

About Barbera

For a long time Barbera was the “house wine” of Piedmont — the grape the Piedmontese drank daily while the Nebbiolo was ageing. Today Barbera is taken much more seriously, but its generous, approachable character has remained.

Character

What makes Barbera special is the combination of deep colour, ripe dark fruit (cherry, plum, blackberry) and a striking fresh, juicy acidity, with very low tannin. As a result the wine drinks supple and lively, with or without oak ageing.

In natural wine

The low tannin and high acidity make Barbera ideal for a pure, unpolished approach. Spontaneous fermentation and low sulphur reinforce the crunchy fruit and the drinkability. The result is often a true “table wine” in the best sense: a bottle that empties itself.

At the table

Thanks to the fresh acidity an excellent food wine: tomato dishes, pizza, charcuterie, grilled meat or a rich pasta. Lightly chilled at its best.