AROMA OF WINE

Blackberries, strawberries, plum, spice and jammy

Originally from the drops of Piemonte in Italy, Barbera comes in many guises and the wines vary significantly from fruity, tart, light and simple to the more expensive oaked varietals, which have invaded the Piemontese wine scene.

Once the name to one the biggest wine scandals in history, where more than 30 people died after drinking methanol-enhanced Barbera, the grape has left history behind and now it is the third most planted variety in Italy.

Barbera has made the journey across the Atlantic to California, where the climate is warm enough to produce some well-balanced wines without being flat. Still, Piemonte is where Barbera reaches its full potential.

In contrast to Nebbiolo - its Piemontese neighbor, Barbera is light in tannins and therefore preferred by locals as the everyday-drinking wine alternative.

With fairly soft tannins and high acidity, Barbera wines are very food-friendly and pairs well with tomato dishes like pizza and pasta. Barbera has a noticeable fruit profile with aromas of red and black fruits, especially blackberries and strawberries, as well as jammy flavors.

For a good quality Barbara look for great producers of Nebbiolo and Barbaresco wines, since the grape often benefits from the same production techniques.

Origin:

Piemonte,

Italy

Barbera

Salvano, Barbera d'Alba, Maestrale Superiore (1966811) (2016)

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