Barbera wine is Piedmont's everyday red and, in the right hands, one of its most thrilling. Deep in colour, bright with acidity and light on tannin, it tastes of sour cherry, plum and a little spice, and it makes food taste better. Nearly half the vineyards in Piedmont are planted to Barbera, so it is the wine locals actually drink on a Tuesday, while their Barolo waits in the cellar.
What makes Barbera wine different from other Italian reds
Most great reds lean on tannin for structure. Barbera leans on acidity. That is why a young bottle feels so juicy and lifted, and why it cuts so cleanly through tomato sauce, salumi and rich cheese. The low tannin means it is friendly early, yet the best examples age well for a decade or more, gaining savoury, dried-fruit notes along the way.
The grape also takes to oak unusually well. In the early 1980s Giacomo Bologna of Braida aged a single-vineyard Barbera for 18 months in new French barriques. The result, Bricco dell'Uccellone from the 1982 vintage, was released in 1985 as humble table wine and became a template for a whole generation of serious Barbera. We carry the current release alongside Braida's easier-going Montebruna.
Barbera d'Asti, Barbera d'Alba and Nizza compared
Barbera d'Asti
Asti is Barbera's heartland. The DOCG requires at least 90% Barbera and tends to give wines with fresh red fruit and a vivid, mouth-watering edge. Look at La Spinetta's Ca di Pian and Bionzo, Coppo's Camp du Rouss and L'Avvocata, Vietti's La Crena and Scarpa's La Bogliona Superiore. The Superiore label means longer ageing and usually more depth.
Barbera d'Alba
Around Alba, Barbera shares the hills with Nebbiolo and often gets the slopes that Nebbiolo does not. The DOC allows up to 15% Nebbiolo in the blend, and the wines are generally darker, fuller and more powerful. This is where the famous Barolo houses make their Barbera: Giacomo Conterno from the Cerretta and Francia vineyards in Serralunga d'Alba, Vajra, Cavallotto, Elio Grasso, Sandrone, Oddero, Massolino and Chiara Boschis at E. Pira & Figli. If you love Barolo but not its price or its wait, start here.
Nizza
Nizza is the top tier of Asti Barbera, a separate DOCG since 2014. It must be 100% Barbera from low yields and aged at least 18 months, six of them in wood. Expect concentration, polish and real ageing potential. Try Michele Chiarlo's Cipressi, Prunotto's Bansella and Costamiole, Oddero, Costa Olmo and Pico Maccario's Tre Roveri.
Barbera wine beyond Asti and Alba in northern Italy
You will also find Barbera del Monferrato, Colli Tortonesi Barbera from Claudio Mariotto, and Barbera in blends from Lombardy: with Croatina in Oltrepò Pavese Buttafuoco, and with Groppello and Marzemino in the pale Chiaretto rosés of Lake Garda. Barbera also turns up in Langhe and Monferrato red blends alongside Nebbiolo and Dolcetto. For the wider picture, browse all our wines from Piedmont and the rest of Italy.
Buying Barbera wine online: frequently asked questions
What does Barbera wine taste like?
Sour cherry, red plum, blackberry and a hint of spice, with high acidity and soft tannin. Oak-aged versions add vanilla, cocoa and a rounder texture.
Is Barbera d'Asti dry?
Yes. Barbera d'Asti is a dry red wine. The acidity can make it taste bright and fresh, but it is not sweet.
What is the difference between Barbera d'Asti and Barbera d'Alba?
Barbera d'Asti must be at least 90% Barbera and is often fresher and more fragrant. Barbera d'Alba may include up to 15% Nebbiolo and tends to be darker and more powerful. Both have Superiore versions with longer ageing.
What food goes with Barbera?
Pizza, pasta with ragù, cured meats, mushroom risotto, roast chicken and hard cheeses. Its acidity makes it one of the most food-friendly reds there is.
Should I serve Barbera chilled?
Serve it slightly cool, around 15 to 17°C. Twenty minutes in the fridge brings out the fruit.
How long can Barbera age?
Simple Barbera is best within three to five years. Superiore, Nizza and single-vineyard wines from top producers can improve for ten years or more.