North-West Italy - Varieties, denominations and winemaking - Barbera
3 important questions on North-West Italy - Varieties, denominations and winemaking - Barbera
Barbera covers 3x more vineyard than Nebbiolo, what are the differences?
- Most grown variety in Piemonte
- Also in other areas in Italy
- Area Monferrato for Asti and Alba towns
- Best quality from Asti and subzone DOCG Nizza
- Less sensitive
- High in acidity but low in tannins
- Can be of high quality (best sites reserved for Nebbiolo)
What are the characteristics of Barbera?
- Black variety
- Early budding (spring frost)
- Vigorous
- Disease resistant
- High yields
- High in acidity, low in tannins
- Early drinking wines; ruby colour, black pepper, now new oak, medium tannins/alcohol.
In which DOC(G)s will you find the Barbera grape variety?
- Barbera d'Alba (max 15% nebbiolo)
- Barbera d'Asti:
- min 4 months ageing
- min 90% barbera
- min 11,5% abv
- Superiore: 12,5% abv, 1 year ageing (6 in oak), ageing potential 10-20 years
- DOCG Nizza (min 18 months ageing, 6 in oak)
- DOC Piemonte
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