Barbera: the native Piedmontese grape par excellence, the wine that has always been drunk in every house, the one that paid the bills at the end of the month and which represents at least half of the entire production of the region.
The historical areas of origin of Barbera are in fact Monferrato, where Barbera was born, the province of Asti and the Langhe. From its native Piedmont this grape then spread throughout Northern Italy, starting from Oltrepò Pavese and Colli Piacentini.
So, this grape has found a second home for centuries even in the Colli di Parma and in the Colli di Bologna areas, which are now well renowned for their wines from Barbera.
Colli Bolognesi DOC Barbera wine is one of the typologies provided for by the Colli Bolognesi DOC denomination, which requires the use of at least 85% Barbera. The wines that are produced can be still, even for aging, or sparkling.
The sparkling Barbera of the Bolognesi Hills is a ruby red wine tending to purplish. Its aroma is vinous and its taste is harmonious, dry, full-bodied, fresh and savory.
But the journey of this grape doesn't end here, because the vagrant nature of Barbera has made it a global vine without borders: you will find fantastic Barbera throughout Italy and in the most remote corners of the world.
Barbera's extreme adaptability has allowed it to expand all over the world, following Italian immigrants, so much so that in Argentina it is one of the most cultivated grapes, with good results. California and Uruguay also produce very interesting wines from Barbera.
In California, in Santa Barbara County you will find some surprising Barbera, but also in Lake County there are boutique wineries that deserve to be explored, and more generally throughout the Central Coast the quality is growing: finally Barbera is no longer just a blending grape with a nice color.
As a matter of fact Barbera is a very pleasant wine, with an intense color, clear aromas of red fruit, flowers and just a little bit of intriguing spices. It has strong tannins, never too aggressive, a slender but nervous body and incredible acidity, so much so that it is considered one of the most acidic grape varieties, despite growing in relatively warm areas.
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