Barbera is an ancient variety with its historical roots in Italy where the highest quality Barberas come from the Piedmont region.
Barbera grapes are naturally high in acid, also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, with fragrant aromas of cherries, currants or blackberries. By low yield and barrel ageing Barbera wines can exhibit a powerful structure and a high concentration underscored by soft tannins, with notes of spice and torrefaction.
Young and fruity Barberas meet very well the typical Italian cooking as well as white meat, cheese and even fish. Aged Barberas are best to drink with game, roasted meat (beef, pork, lamb, duck) and aged cheese.