Barbera results in refreshing wines with high acid levels and low tannins. Similar to Dolcetto, the best Barbera originates from Italy’s Piedmont region. With little to no oak and moderate ripeness, Barbera results in a fresh and spicy wine that goes very well with food. Increased grape ripeness and barrel aging result in darker fruit flavors and common oak flavors such as toast and vanilla. Barbera’s bright acidity, fresh fruit flavors and neutral aroma make it an ideal candidate for blending.
- Cooper Vineyards Barbera: The dollar that changed a region - April 19, 2015 at Culinary Wine & Food Adventures
- Barbera grape, wine thriving in Maryland - March 24, 2015 at ABC2 News
- Bella Barbera Finds a Welcome Home in California - January 20, 2015 at wine-searcher
- Shenandoah Valley's Godfather of Barbera - July 16, 2014 at Huffington Post
- Taking Barbera Beyond Blends in California - July 11, 2012 at Palate Press