Barbera
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| Barbera | |
|---|---|
| Species: | Vitis vinifera |
| Also called: | (more) |
| Origin: | Monferrato, Italy |
| Notable regions: | Montferrat (Italy), California, Australia and Argentina |
| Notable wines: | Barbera d'Asti, Barbera del Monferrato, Barbera d'Alba |
Barbera is a red wine grape variety that is either the most- or second most-planted variety in Italy.[citation needed] It gives good yields and can impart deep colour, low tannins and (unusually for a warm-climate red grape) high levels of acid.
Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is Barbera d'Asti. When young, the wines offer a very intense aroma of fresh red and black berries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry, black cherries and fruit in brandy wines made of more ripe grapes. Many producers adds the flavor of toasted (searing the wood over open fire) oak barrels, obtaining very good results in terms of complexity and longevity when vanilla and ‘toast’ is added to the original fruit aroma. The lightest versions are not recommended for cellaring (fresh fruit replaced by bitterness and notes of dried fruits). Wines with better balance between acid and fruit, often with the addition of oak and high alcohol content - and reduced yields - are more capable of cellaring. [1]
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[edit] History
Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy and is known from the thirteenth century.[2] A number of clones have evolved.
[edit] Distribution and Wines
Northwest Italy is much the most important region for Barbera, but Italian immigrants spread it through much of the New World, where its acidity is valued in blended wines for the 'freshness' it imparts.
[edit] Argentina
Barbera went to Argentina with Italian immigrants. It is quite widely grown, but is used mostly for blending.
[edit] Australia
Barbera came to Australia via University of California, Davis in the 1960s. It has been grown for ~25 years in the Mudgee region of New South Wales, with later plantings in the King Valley and the Mornington Peninsula in Victoria. Selected vine clones have been trialled with great success in McLaren Vale, which is regarded as Australia's premium red wine growing region.[2]
[edit] Brazil
As in Argentina, Barbera was brought by Italian immigrants to Brazil. For instance Casa Valduga make a rose from a Sangiovese/Barbera blend.[3]
[edit] Italy
Barbera is found in the north western part of Italy, particularly in Monferrato, and to a lesser extent further south. It likes the same conditions as Nebbiolo, but the latter is more profitable so is grown on the best sites. The earlier-ripening Barbera is grown on the cooler lower slopes below the Nebbiolo, and other secondary locations. This explains why relatively little Barbera is grown in the DOCG around Alba, where the wines are entitled to the appellation Barbera d'Alba. Thus the best known Barbera is the DOC of Barbera d'Asti. Barbera del Monferrato DOC - which tends to be somewhat sparkling (frizzante) - is seldom exported.
All three DOCs have 'Superiore' equivalents (eg Barbera d'Asti Superiore DOC), which typically require an extra 0.5% alcohol and at least 6 months in barrel. Traditionally Barbera was aged in large botte of Slavonian oak for several years, but there has been a recent trend to mature at least part of the wine in (expensive) small barriques of French oak - with a corresponding effect on prices.
The grape is permitted in many other Italian DOCs.
[edit] Uruguay
Again, it came with Italian immigrants to the South American country.
[edit] USA
Italian immigrants brought Barbera to the Napa Valley and Central Valley of California, where it is quite widely grown. It provides "backbone" for so-called "jug wines" and is being explored as a varietal. Recently, it has begun to be used in a number of wines in the Monticello wine region in Virginia with some success.
[edit] Vine and Viticulture
Barbera likes warm climates and can give high yields. The compact bunches of black grapes ripen quite late, although not as late as Nebbiolo.
[edit] Synonyms
Barber a Raspo Rosso, Barbera a Peduncolo Rosso, Barbera a Peduncolo Verde, Barbera a Raspo Verde, Barbera Amaro, Barbera Crna, Barbera D'Asti, Barbera Dolce, Barbera Fina, Barbera Forte, Barbera Grossa, Barbera Mercantile, Barbera Nera, Barbera Nostrana, Barbera Riccia, Barbera Rissa, Barbera Rosa, Barbera Vera, Barberone, Besgano, Cosses Barbusen, Gaietto, Lombardesca, Ughetta.[4]
[edit] References
- ^ Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1857329996
- ^ a b Radden, Rosemary. Grapes and Wines of the World. The State Library of South Australia, GPO Box 419, Adelaide SA 5001. Retrieved on 2007-04-18.
- ^ Duetto. Casa Valduga. Retrieved on 2007-04-18.
- ^ Maul, E.; Eibach, R. (1999-06-00). Vitis International Variety Catalogue. Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany. Retrieved on 2007-04-18.
[edit] See also
[edit] External links
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