Once Italy’s most-planted red, now Barbera plays second fiddle to Piedmont neighbour, Nebbiolo. Compared with Nebbiolo, Barbera it is less impressive but less aggressive, with silker plum/berry fruit and notably less tannin. High acid means Barbera can feel tart - especially young - but this suits food and can bring out earthy mineral and dark chocolate nuances. Toasty oak too: Barbera’s low skin tannins can force lesser wines to rely on tannins from barrel. Still giving colour to blends from Emilia-Romagna to as far south as Puglia, Sicily and even Sardinia, Barbera’s high acid at ripeness has - far from chilly Piedmont - encouraged moderate success in distant hot climates Australia, California and Argentina.
2018 Vietti Barbera d'Asti La CrenaParker's Wine AdvocateA special Barbera from one of the finest vineyards in Asti. The La Crena is a beautiful site where old vines (some planted in 1932) slope south on loam-clay soils. The result is a wine of dense ... read more$74.99 in mixed 6+ or $83.99 per bottle