ORIGINS

Barbera grapes are the basic of Barbera wine.

Its introduction in Piedmont seems to be in 1249 with the latin name of  berbexinis.

Its most important characteristic is its high acidity even in the full maturity of the grapes, which in addition to make the qualities of aging wine.

It is the third most-planted red grape in Italy.

Barolo Origins in Piedmont
Hills from 50 m. to 500 m. Clay soils, deep and fertility contained.

BARBERA HISTORY

During the 1800 the spread of Barbera knows a rapid surge…

During the 1800 the spread of Barbera knows a rapid surge. Only in Milan in 1782 were sold 130,000 hl.

In 1844 the Society of oenophiles, founded the first public Enoteca of fine wines of the history. With 1,200 bottles of Barbera . After 1880 the fate of this wine began a rapid decline due to the tariff war with France in 1888.

The signs of awakening start in 1946 and the sixties; in 1964 it obtained the DOC.

BARBERA   WINE

CHARACTERISTICS

Prestigious wine, rich of colors that appeal to typically ruby purple; the scent is wide and composite, with fruity notes of blackberry, cherry, strawberry and red fruit jam and spicy notes recalling cinnamon, vanilla, green pepper.

Ready in 12 months from the 1st of January of the year following the harvest, with a minimum stay of six months in wooden barrels.

Minimum total alcohol content by volume: 12%-12.5% vol.

Minimum total acidity: 4.5 ‰; Served at temperature of 15-18 degrees.

FOOD AND WINE

The Barbera is the right match with dishes such as red meat roasts, braised meats, game dishes, hard and aged cheeses.

Also perfect for Italian meet raviolis and Chinese meet dumplings.

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