Barbera

Barbera is one of Italy’s most widely planted red grapes, with its roots firmly in the country’s north-western region. 

The wine produced from this hardy grape – often labelled as Barbera d'Asti or Barbera d'Alba – is typically deep ruby-red with a full body, tons of acidity and lower tannins. 

The beauty of Barbera wines lies in their simplicity (and their value). Its signature flavours of lush cherry, blackberry and subtle spice make for an easy-going but beautiful glass of red. They are also incredibly food-friendly wines!

Advancements in winemaking have given Barbera wines a notable lift in quality and reputation in recent years. While traditionally the “wine of the people” meant to be enjoyed young in Italy, there’s a growing trend for Barbera wines aged in oak barrels. This ageing process adds complexity and depth, with some bottles able to be stored for up to a decade.

Barbera is one of the oldest Italian grape varieties – its history in winemaking dates back to the 13th century. With its origins in Italy's Piedmont region, it can also be found growing throughout Lombardy, Puglia and the Sannino regions in the northeast of Naples.

Barbera migrated as its popularity grew, spreading to winemaking regions in neighbouring Slovenia and warmer areas such as Argentina, South Africa, California and Australia.

Read our beginner's guide to Italian wine regions to learn more.

Barbera wines are characterised by a deep, almost purple hue – a reflection of the grape’s distinctive dark skins. While their colour might suggest you’re in for a heavy, full-bodied wine, they’re surprisingly light with a more nuanced character. Compared to more robust wines such as Cabernet Sauvignon or Shiraz, Barbera offers a softer, more accessible drop.

Typically, Barbera wines are dry, leaning towards light to medium-bodied. They’re characterised by high acidity and an alcohol content between 13-15% ABV. When young, you can expect gentle tannins. If winemakers mature them in barrels, the resulting wine is denser. A good bet for Barbera is to enjoy it around 2-4 years post-bottling.

Barbera wines, though dry, offer a delightful, refreshing burst of fruitiness. Flavours vary based on where they are grown, with a range of flavours in young Barbera wine including:

• Cherry
• Strawberry
• Raspberry
• Blackberry
• Blueberry
• Plum

If winemakers use oak barrels for ageing, warm undertones develop such as:

• Vanilla
• Star anise
• Nutmeg
• Clove

Italian Barbera wines – especially from cooler regions – elegantly blend herbal and floral notes with a subtle minerality. Barbera wines made from grapes grown in warmer areas such as California or Australia have a more intricate, complex profile, matching fruitiness with savoury hints of:

• Liquorice
• Truffle
• Leather

When looking for a premium Barbera wine, go for a bottle from Italy – particularly the vineyards nestled in Asti and Alba within the Piedmont region (you’ll see Barbera d’Alba or Barbera d’Asti on the label). These wines have a lovely juiciness to them and the quality is exceptional. 

Prefer a lighter wine? A medium-bodied Barbera from Australia or Argentina might be the perfect fit.

Because of its high acidity and low tannins, Barbera is particularly food-friendly.

Unsurprisingly, an Italian Barbera is an excellent partner to classic Italian dishes. It matches the sweetness of Italian staples such as tomato-rich pizzas, the freshness of Caprese salads, or the simplicity of pasta al Pomodoro.

With its hints of spice and rich fruit flavours, Barbera also works well with hearty winter dishes, especially with plates piled with red meats, mushrooms and root vegetables. Try a glass of Barbera with a herb-crusted lamb rack and roasted root vegetables for a proper winter warmer.

Not keen on cooking? Barbera works wonders with a Thai takeaway – Thai duck noodle soup is a stellar pairing with Barbera wine.

Sharp, flavourful cheeses such as Gouda and Gruyere, along with blue cheese, should take centre stage on any cheeseboard served alongside Barbera.

Serve Barbera at room temperature (around 20° C) in a standard red wine glass. If you’re pouring an aged Barbera, dig out a larger Burgundy-style glass, as this allows the wine ample space to breathe, releasing its spiced fruit aromatics.

Before serving, it’s a good idea to let your Barbera sit for a few minutes. This allows the wine to reach its full potential and its rich flavours to develop, enhancing its taste.