Grape Vareity-Barbera

Barbera Grape

            Barbera is a unique grape that is very predominant in Italy. It is the third most planted red grape variety in Italy, after Sangiovese and Montepulciano. When planted right the grape produces high yields. It is known for its deep color, low tannins, and high levels of acids. The origin of the grape comes from the region Monferrato in Italy. Other notable regions include California, Australia, and Argentina. The region of Monferrato where Barbera is believed to have originated is filled with hills which are centered in Piemonte, Italy since the thirteenth century. Italian immigrants brought Barbera to the Americans where the vine took root in California. The grape has close relationships to the French-Spanish vine Mouvedre.

            The Barbera vine is very dynamic and very capable of producing high yields. Too much of a high yields can cause vines to produce a fruit quality not up to par in producing the known Barbera quality wine. The harvest of Barbera begins in late September- early October. Barbera adapts to a wine rage of soils but thrives on less fertile calcareous soils and clay loam. Sandy soils are not helpful for the vine. There are century-old vines that still exist in some regions which still produce robust red wines with intense fruit. There have been some mutation to the grape and though the grape typically produces red wines there has been a white grape mutation known as the Barbera Bianca.

            The winemaking process of Barbera has many varieties of ways of being accomplished. The grape’s high level of tannins and acidity makes it so that winemakers have many options open to them. The most common method of producing wine has been through blending with varieties lacking those components and creating a softer and more balanced wine as a result. Producers have been known to use oak barrels in the production of the wine in order to soften it through oxygenation and add subtle oak spice flavors. Lower yields and harvesting riper grapes with more fruit and sugar have been found to be a better balance for Barbera’s high acidity. There is a note of cherries, raspberies and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. The addition of oak barrels adds hints of vanilla as well. Aromas include fresh fruits and dried fruits. There is high alcohol content also included in the wines