Barbera 458703 226033485 2008-07-16T15:07:58Z 217.24.240.76 /* Synonyms */ {{this|the grape variety}} {{Infobox grape variety | name = Barbera | color = Noir | image = | caption = | species = ''[[Vitis vinifera]]'' | also_called = ([[#Synonyms|more]]) | origin = [[Montferrat|Monferrato]], [[Italy]] | hazards = <!-- Viticultural hazards --> | regions = Montferrat (Italy), California, [[Australian wine|Australia]] and [[Argentine wine|Argentina]] | notable_wines = [[Barbera d'Asti]], Barbera del Monferrato, Barbera d'Alba }} '''Barbera''' is a red [[wine]] [[grape]] variety that is either the most- or second most-planted variety in Italy.{{Fact|date=November 2007}} It gives good yields <!-- and is valued for blending as it is a little boring on its own (Boring, please explain or leave this part away) --> and can impart deep colour, low [[tannin]]s and (unusually for a warm-climate red grape) high levels of acid. Century-old [[vine]]s still exist in many regional [[vineyard]]s and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is [[Barbera d'Asti]]. When young, the wines offer a very intense aroma of fresh red and black berries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry, black cherries and fruit in brandy wines made of more ripe grapes. Many producers adds the flavor of toasted (searing the wood over open fire) oak barrels, obtaining very good results in terms of complexity and longevity when vanilla and ‘toast’ is added to the original fruit aroma. The lightest versions are not recommended for cellaring (fresh fruit replaced by bitterness and notes of [[dried fruit]]s). Wines with better balance between acid and fruit, often with the addition of oak and high alcohol content - and reduced yields - are more capable of cellaring. <ref name="Jancis"> Robinson, Jancis ''Vines, Grapes & Wines'' Mitchell Beazley 1986 ISBN 1857329996 </ref> ==History== Barbera is believed to have originated in the hills of Monferrato in central [[Piedmont (Italy)|Piemonte]], Italy and is known from the thirteenth century.<ref name="SLSA">{{cite web | last = Radden | first = Rosemary | authorlink = | coauthors = | title = Grapes and Wines of the World | work = | publisher = The State Library of South Australia, GPO Box 419, Adelaide SA 5001 | date = | url = http://www.slsa.sa.gov.au/site/page.cfm?area_id=15&nav_id=553 | format = | doi = | accessdate = 2007-04-18 }}</ref> A number of clones have evolved. [[Image:Barbera Tre Vescovi.jpg|thumb|80px|Barbera Tre Vescovi]] ==Distribution and Wines== Northwest Italy is much the most important region for Barbera, but Italian immigrants spread it through much of the [[New World wine|New World]], where its acidity is valued in blended wines for the 'freshness' it imparts. ===Argentina=== Barbera went to Argentina with Italian immigrants. It is quite widely grown, but is used mostly for blending. ===Australia=== Barbera came to Australia via University of California, Davis in the 1960s. It has been grown for ~25 years in the Mudgee region of New South Wales, with later plantings in the King Valley and the Mornington Peninsula in Victoria. Selected vine clones have been trialled with great success in McLaren Vale, which is regarded as Australia's premium red wine growing region.<ref name="SLSA"/> ===Brazil=== As in Argentina, Barbera was brought by Italian immigrants to [[Brazilian wine|Brazil]]. For instance Casa Valduga make a rose from a Sangiovese/Barbera blend.<ref>{{cite web | last = | first = | authorlink = | coauthors = | title = Duetto | work = | publisher = Casa Valduga | date = | url = http://www.casavalduga.com.br/n_versao/_ingles/produtos/v_duetto.php | format = | doi = | accessdate = 2007-04-18 }}</ref> ===Italy=== {{seealso|it:Categoria:Vini DOC e DOCG prodotti con uva Barbera}} Barbera is found in the north western part of Italy, particularly in [[Monferrato]], and to a lesser extent further south. It likes the same conditions as [[Nebbiolo]], but the latter is more profitable so is grown on the best sites. The earlier-ripening Barbera is grown on the cooler lower slopes below the Nebbiolo, and other secondary locations. This explains why relatively little Barbera is grown in the DOCG around [[Alba (CN)|Alba]], where the wines are entitled to the appellation [[Barbera d'Alba]]. Thus the best known Barbera is the [[Denominazione di Origine Controllata|DOC]] of '''Barbera d'Asti'''. [[Barbera del Monferrato]] DOC - which tends to be somewhat sparkling (frizzante) - is seldom exported. All three DOCs have 'Superiore' equivalents (eg Barbera d'Asti Superiore DOC), which typically require an extra 0.5% alcohol and at least 6 months in barrel. Traditionally Barbera was aged in large ''botte'' of Slavonian oak for several years, but there has been a recent trend to mature at least part of the wine in (expensive) small [[barrique]]s of French oak - with a corresponding effect on prices. The grape is permitted in many other Italian DOCs. ===Uruguay=== Again, it came with Italian immigrants to the South American country. ===USA=== Italian immigrants brought Barbera to the [[Napa Valley AVA|Napa Valley]] and Central Valley of [[California]], where it is quite widely grown. It provides "backbone" for so-called "[[jug wine]]s" and is being explored as a varietal. Recently, it has begun to be used in a number of wines in the [[Monticello AVA|Monticello]] wine region in [[Virginia]] with some success. ==Vine and Viticulture== Barbera likes warm climates and can give high yields. The compact bunches of black grapes ripen quite late, although not as late as [[Nebbiolo]]. ==Synonyms== Barber a Raspo Rosso, Barbera a Peduncolo Rosso, Barbera a Peduncolo Verde, Barbera a Raspo Verde, Barbera Amaro, Barbera Crna, Barbera D'Asti, Barbera Dolce, Barbera Fina, Barbera Forte, Barbera Grossa, Barbera Mercantile, Barbera Nera, Barbera Nostrana, Barbera Riccia, Barbera Rissa, Barbera Rosa, Barbera Vera, Barberone, Besgano, Cosses Barbusen, Gaietto, Lombardesca, Ughetta.<ref name="VIVC">{{cite web | last =Maul | first =E. | authorlink = | coauthors = Eibach, R. | title = Vitis International Variety Catalogue | work = | publisher = Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany | date = 1999-06-00 | url = http://www.genres.de/idb/vitis/ | format = | doi = | accessdate = 2007-04-18 }}</ref> AND NOW IS IN ALBANIA THANKS TO LAMJAFARM ..WINE...FACTORI ..IN TIRANA( BULTICE) ==References== {{Reflist}} ==See also== * [[Italian wine]] * [[Nebbiolo]] * [[Dolcetto]] * [[:it:Perricone]] ==External links== {{Wines}} {{Wine by country}} [[Category:Grape varieties]] [[Category:Wine grapes of Italy]] [[Category:Wine grapes of Piedmont]] [[ca:Barbera]] [[de:Barbera]] [[fr:Barbera]] [[hr:Barbera]] [[it:Barbera (vino)]] [[nl:Barbera (druif)]] [[ja:バルベーラ]] [[no:Barbera]] [[pms:Barbera]] [[pt:Barbera]] [[sl:Barbera]] [[sv:Barbera]]