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Barbera wine

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Barbera is a dusky, red Italian wine grape variety used in numerous Italian wines. It is native to Piedmont, Emilia-Romagna, Puglia, Campania and can be found in the island regions of Sicily and Sardinia. In Italy, Barbera grapes are the third most abundantly planted, as of the year 2000, with Sangiovese and Montepulciano holding first and second. As blended wines become the norm in Italy, Barbera wines are commonly found in many blended wines and varietals.

Barbera’s natural acidity, consummates its characteristic cherry flavor, and is a large proponent to the stereotypical thought, that all Italian red wines are vibrant and tangy. When this is not the case, there are many Italian wines that offer a wide spectrum of flavor and aromatics.

Young Barbera wines retain their bright red hue and cherry flavor, but when bottled or aged for a few years in barrels it becomes denser, having notes of sour cherry with a detectable Merlot-esque plum flavor. WineStyle recommends this affordable, classic wine with most rich dark meats, blue cheeses, and mushrooms.

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WE 86
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Rating of WineStyle: 7.0
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Rating of WineStyle: 8.7
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Barbera based wines have an ancient heritage and are held in good esteem for having a rustic, and ingenuous character. They are recorded as being favored by Savoyard army officers as a “sincere companion,” mentioned as a “help,” to maintain courage in battle. Buy this courageous wine at a good price from our online shop, our delivery is very fast and your sale is always a guaranteed purchase.

The Barbera grape species has been cultivated for the past two centuries is found worldwide. Namely Australia, Argentina, California, and of course, Italy. It is likely following migration patterns of the Italian people. Which is also typical of the Nebbiolo species, although Barbera seems to have conformed quickly to the new environments while its cousin did not fare as well. This is sincerely evident, as Barbera enjoys status, in each transplanted country, for wine of high quality. While Nebbiolo wines are found in some, but not all. Typical of Barbera and Nebbiolo, there are debates over their proper processing. Traditionalists prefer a prolonged maceration (the process of soaking crushed grape skins in solution, until it obtains the desired red hue) and less oaking. While more modern enthusiasts prefer a more convenient style of barrel maturation.

Barbera can be grow in very warm climates without the fear of generating flat, overblown wines. Even California climates, such as the Sonoma Valley and the Sierra Foothills can produce a balanced Barbera wine. However, if the vine is allowed to overheat, it typically produces flat, unenlightening wine with dull notes of raisins, cooked prune, with a Kirsch-like brandy flavor.

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