14 Facts About Barbera

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy, where it has been known from the thirteenth century.

However, one ampelographer, Pierre Viala, speculates that Barbera originated in the Lombardy region of Oltrepo Pavese.

Barbera vine is very vigorous and capable of producing high yields if not kept in check by pruning and other methods.

Barbera can adapt to a wide range of vineyard soils but tends to thrive most in less fertile calcareous soils and clay loam.

Barbera is found in the northwestern part of Italy, particularly in Monferrato, and to a lesser extent further south.

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The earlier-ripening Barbera is grown on the cooler lower slopes below the Nebbiolo, and other secondary locations.

The wines of Barbera d'Asti tend to be bright in color and elegant while Barbera d'Alba tend to have a deep color with more intense, powerful fruit.

Outside Piedmont, Barbera is found throughout Italy, often as a component in mass vino da tavola blends.

Southeast of Piedmont, Barbera is found in Emilia-Romagna in the hills between Piacenza, Bologna and Parma.

Barbera came to Australia with cuttings imported from the University of California, Davis in the 1960s, and as of 2010 accounted for 103 hectares of planting land.

The acidity of Barbera make it a valued plantings in warm climate regions where acidification is usually needed.

Barbera is a parent variety behind Ervi, Incrocio Terezi I, Nigra and Prodest .

Also, DNA analysis has shown that the white Piedmont variety Barbera bianca is a not a color mutation of Barbera but rather its own distinct variety.

Barbera is known under a variety of local synonyms through Italy and worldwide.