Until Sangiovese dethroned Barbera sometime in the past 20 years, Barbera (bar BEAR rer) was the most planted red variety in all of Italy. It still grows in many parts of the Italian peninsula, but its finest wines come from Piedmont, Barbera's home turf.
Barbera is a very unusual red variety because it has almost no tannin. It does have deep colour and high acidity, as well as spicy and red-fruit aromas and flavours that are vivid in young wines. The combination of high acid, low tannin and vivid flavour make Barbera wines particularly refreshing. The finest expressions of Barbera are unblended, but many blended wines containing Barbera do exist.
Every constituent wine enjoyed an excellent vintage, Giordano’s Merlot is deep and velvety, Sergio’s Sangiovese is masculine and full and Andrea’s Barbera is generous in energetic bramble-charged fruit.
All bramble and raspberry, joyous and vibrant, it is remarkably flexible in that the full forest fruit is the perfect partner to linguine and wild boar ragù, alternatively it can be chilled (there is very little tannin) and works well with spiced seafood.