Barbera

**Barbera** is a red grape from the Piedmont region of northwest Italy, long the everyday red of the area and now taken seriously enough to rival its noble neighbour Nebbiolo in quality-minded hands. **In the glass** — its calling card is bright, mouth-watering acidity paired with deep colour, juicy red- and black-cherry fruit and characteristically soft, low tannins, giving a lively, food-friendly character. **Where it grows** — Piedmont is its home, notably in Barbera d'Asti and Barbera d'Alba, ranging from fresh unoaked styles to richer, barrel-aged versions. It is planted across much of Italy and has a strong following in California, Argentina and Australia, where warmth softens its natural acidity. **At the table** — its acidity makes it a natural with tomato-based pasta, pizza, salami and roast meats. **Cellaring** — most is delicious young, while oak-aged, concentrated examples can improve over five to ten years.

Wines

• Barbera Gamba Barrel Aged Bella — Stone's Throw Winery
• Barbera d'Alba — Paolo Scavino
• Barbera d'Alba — Collina Serragrilli
• Barbera d'Alba La Bettola — Erbaluna - Azienda Agricola di Oberto Andrea
• Barbera d'Alba Punta — Azelia
• Barbera d'Alba Superiore — Josetta Saffirio
• Barbera d'Asti — Tenuta Arbéta
• Barbera d'Asti La Villa — Tenuta Olim Bauda
• Barbera d'Asti Superiore — Enzo Bartoli
• Barbera d'Asti Superiore Le Orme — Michele Chiarlo
• Bionzo Barbera d'Asti Superiore — La Spinetta
• Boschi Dei Signori Barbera d'Alba — Bosio
• Bricco Bonfante Nizza Riserva — Marco Bonfante
• Bricco Rocca — Ballarin
• Briccotondo Piemonte Barbera — Fontanafredda
• Ca Di Pian — La Spinetta
• Ciuchino — Cascina Valle Asinari
• Costalunga Barbera d'Asti — Bersano
• Devoto — Giordano
• Gutturnio — Croci