In this article, we, from Cantine Povero, would like to tell the story of one of the most famous and appreciated wines from Piedmont: the Barbera. We would like to describe the features and the peculiarities and deepen the way of production. We hope that after have read this article, you will appreciate more the features of the Barbera and we hope that you will appreciate the Barbera proposals available in our online shop.
Enjoy your reading!
Barbera is an Italian black grape, especially popular in Piedmont and Lombardy, but it is also present in some regions of Central Italy.
After Sangiovese and Montepulciano is one of the most cultivated grape varieties in Italy. In Piedmont the most famous areas of production are Asti and Alba, where the Barbera is available with the following two denominations Barbera d’Asti DOCG and Barbera d’Alba DOC, also available in the superior versions. In Piedmont, we can also find the Barbera under the denominations: Barbera del Monferrato Superiore and Piemonte Barbera.
The Barbera grape is a black medium-late ripening grape. The leaf has a medium size, with pentagonal shape and with light green color. The grape is intense blue color with a medium size and with a neutral taste. It is characterized by high acidity. The bunch has a compact pyramidal shape and medium size. This grape has a good yield per hectare, this is why the pruning is necessary.
Normally the Barbera is harvested between the end of September and the beginning of October, but sometimes it is left on the plant for longer time, so that it will reach a higher sugar content. The Barbera can adapt to different pedoclimatic conditions, this is why it can also reach the maturation in vineyards that haven’t a very good exposition. It can also adapt to different soils, but it prefers the clay and limestone soils. As for more other grapes, also for the Barbera there are different clones.
The Contrada Maestra Barbera d’ Asti is a fresh Barbera, with intense notes of cherry and blueberry. It ages only in stainless steel tanks and ages only in steel, releasing an excellent juiciness accompanied by a good acidic shoulder, typical of the grape.
After the hand picking of the grapes, the wine is vinified without adding any sulfites. Like the Contrada Maestra, also the Barbera d’Asti Dianae, ages in stainless steel tanks, to preserve the freshness and the red fruit scents typical of the grape. Compared to the Contrada Maestra, the Dianae is more structured and complex.
With a red ruby color and spicy scents, releases blackcurrant, cocoa and vanilla aromas, thanks to the long aging in our cellar. The Maridà Barbera d’Asti DOCG is an elegant Barbera, like the legendary character, from which it takes the name.
Garavagna Barbera d’Alba DOC is a harmonic, mature and structured Barbera, that allows the grape to express all its potential in terms of complexity and evolution. It is aged for 18 months in 2500 l oak barrels of Slavonian oak. It has a wide bouquet with berry jam, ripe cherry, ginger rose, jammy raspberry, cassis, soil, bark, cinnamon, incense and a light vanilla scent.
Pensè Piemonte DOC is a meditation Barbera, which is sipped slowly appreciating the enviable balance and harmony even with a high alcohol content. After long waits in the vineyard and in the cellar, it has a slightly less evident acidity than the other versions of Barbera, and notes of ripe berries, cherries in spirit, green tea, spices, and licorice. The taste is warm, soft, and velvety
If the Barbera is drunk young, it is possible to pair it with all meal; if it is drunk after a period of aging, it goes well with game, meat and mature cheese. The Barbera d’Asti vivace is served fresh and it goes well with first courses and cold cuts. On the contrary the Barbera d’Asti, the Barbera del Monferrato and the Barbera d’Alba go well with grilled meat, roasted meat, game and spicy cheese. If the Barbera is young, it goes well with appetizer typical of the Piedmont cuisine like cold cuts, with first courses, like lasagna or with meat courses like bollito. If the Barbera is aged, it goes well with first courses like truffle risotto and with second courses like braised and stewed meat.
Depending on the aging of the wine, we suggest to open the bottle at least one hour before taste it (if you are tasting a young Barbera, that has no aging, it is not necessary to open it earlier). Depending on the style of the wine, the serving temperature ranges from 16 to 20 °C (if it is the vivace version, we suggest to serve it fresher) and we suggest to use medium- big glasses.
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