It is tempting to believe that Piedmont begins – and ends – with the Nebbiolo grape. Complex and capricious, this enigmatic variety is responsible for Italy’s most prestigious red wines: Barolo and Barbaresco. Yet, the region’s most planted red grape is actually Barbera, much loved by consumers and winemakers across northwestern Italy. It reaches an apogee in the beautiful hills of Asti, situated in the eastern half of the Piedmont region in Northern Italy.
Planted on calcareous soils rich in minerals, it yields a very seductive style of red: bold, concentrated, and eminently quaffable. Its dark fruit and juicy texture have made Barbera a firm favorite with sommeliers and buyers who wish to avoid the more expensive labels of Piedmont, wines for trophy hunters as opposed to foodies and oenophiles.
Moreover, it has been cultivated since the days of the Romans, when Italy stood at the head of a vast and sprawling Western Empire.
However, the wine establishment didn’t always love Barbera. For decades, people ignored the grape in favor of Nebbiolo and even Dolcetto, sold it for derisory prices, and left it to gather dust on shelves. It is Piedmont’s second most glamorous grape—chic and in high demand. Leave it to the Italians, skilled in the art of self-promotion, to turn Barbera’s reputation around.
Barbera is a chameleon grape: flexible and highly malleable. As a result, local styles run the gamut from light and juicy reds to oak-aged beauties, dark in color and rich in extract. Producers often make the former relatively quickly and painlessly, using premium-quality fruit fermented in stainless steel or concrete at relatively low temperatures.
After a short period of aging in tank, the wine is fined, filtered, and bottled; a soft and approachable red emerges, designed for early drinking. This interpretation of Barbera has proven a significant hit in northern Italy’s enoteche (wine bars) – it provides quality drinking at an attractive price.
Barbera in Italian Culinary Culture
Moreover, it’s bright fruit and lively acidity are the perfect accompaniment to a broad range of bar snacks that turn the aperitivo into an apericena moment. This tradition of enjoying plates of cheese and charcuterie has become very popular among younger Italians, especially if dinner is beyond their financial means. Besides, it can be a lot more fun!
Yet in Turin and Milan’s more prestigious Michelin establishments, Barbera can also serve as a (worthy) substitute for Nebbiolo. The sommelier will likely select a premium example, matured in barrique for at least six months, to qualify for Superiore status.
Furthermore, every single bottle of Barbera d’Asti must contain at least 90 percent Barbera, with a minimum of 12 percent alcohol. Winemakers age superior wines for a minimum of 14 months before release, offering both high quality and relative value, unlike the single-vineyard crus of Barolo and Barbaresco.
In addition, producers must age wines from the Tinella and Astiano subzones for two years before selling them. Again, the DOCG council stipulates a minimum of six months in barrel, although many growers leave their wines in wood for at least one year.
Geography and terroir
Rolling vineyards of Barbera d'Asti
The second best-known red of northwest Italy, Barbera d’Asti, takes its name from a pretty village located to the west of Alessandria. Over 3800 hectares of vines are cultivated in the appellation, extending from Asti to neighboring Alessandria and Cuneo to the southwest.
Indeed, this is a very expansive region, with significant variances in soil, aspect, and elevation. It encompasses 167 towns in Piedmont, ranging from the picturesque to the humdrum. Nonetheless, as growers in Asti have shown, there is no paucity of exceptional terroir in the hills of Piedmont.
Shifting Focus in Vineyard Practices
Historically, the most promising climats (vineyard sites) were reserved for Nebbiolo and its highly prestigious wines. This is perfectly understandable: the average price per kilo of berries is far higher, and the market will tolerate paying a premium for iconic appellations such as Barolo.
Yet, recently, winegrowers have been paying more attention to Barbera, picking later and selecting warmer sites with better exposure – Barbera needs plenty of sunshine to ensure the acidity is palatable.
That said, a hat trick of very warm vintages – 2019, 2020, and 2021 – resulted in rich fruit and, in some cases, excessive alcohol. Today, a lack of freshness and acidity is the bane of winegrowers across southern Europe, as climate change upends growing seasons and creates new viticultural hazards.
Adapting to Climate Challenges
Still, producers in Asti are more than capable of rising to the challenge. The landscape is reminiscent of Tuscany: gently rolling hills provide shelter and exposure, with elevation rising to over 600 meters above sea level in some places. However, growers are not allowed to plant vines at altitudes of over 650 meters – cultivating Barbera on the valley floor is also prohibited.
This conventional wisdom, i.e., Barbera, can not be expected to ripen in such chilly microclimates, but it may be re-examined in light of global warming. In the meantime, growers find it advantageous to ripen Barbera at elevations of between 300 to 400 meters. At these altitudes, ripeness and freshness walk hand in hand. The climate, meanwhile, shows many continental flourishes, with cold winters and warm-to-hot summers.
Terroir as the Kingmaker in Asti
Of course, terroir is the ultimate kingmaker in Asti. The area benefits from several different soil types: calcareous marls yield structured and concentrated reds in the northern section of the appellation, particularly around Casale Monferrato and to the south of Canelli.
However, the sandier soils that flank the River Tanaro and the Po produce a very different interpretation of the Barbera grape: soft and juicy wines with moderate levels of tannin and extract. Some winemakers avoid grapes from these lighter soils with a dismissive attitude that verges on snobbery. But are lighter styles really the ignoble face of Barbera d’Asti? We would argue not.
Nevertheless, it is inarguable that power and structure are easier to find in the clay-limestone terroirs of the appellation, while higher yields can result from the more fertile, loamy soils that contain large amounts of silt and sand. Asti also has two legally recognized subzones: Tinella and Astiano or Colli Astiani. The highly regarded territory of Nizza was awarded its own appellation in 2014. This DOCG remains the most reliable and trusted source of exceptional Barbera in northern Italy, bar none.
Facts & Figures
Key wine styles
Medium-bodied red wines
Appellation structure
Barbera d'Asti DOCG
Hectares under vine
3,900
Average annual production
16 million liters per annum
Approximate number of producers
2,456
The lowdown
Julien Beltzung, executive sommelier at The Glenturret Lalique hotel in Scotland
Once maligned as Nebbiolo’s poor relation, Barbera now commands immense respect from producers and critics alike. Indeed, it is increasingly seen as a viable alternative to the often expensive (and undeniably sublime) red wines of Barolo despite the latter’s impressive renown and global cachet.
But with inflation eating into profit margins everywhere, sommeliers and buyers have been searching for better-value alternatives.
Julien Beltzung, executive sommelier at The Glenturret Lalique hotel in Scotland observes:
“The cost of importing wine remains relatively high. It’s becoming more challenging to source, affecting our wine selection and the bar offerings. So finding wines that offer excellent value for money is crucial,”
He also said
“As sommeliers, expanding our knowledge and exploring new grape varieties and appellations that offer good value without compromising quality is now essential.”
Barbera d’Asti’s Value and Appeal
Barbera is such a wine. A good bottle of Barbera d’Asti Superiore is probably the most intelligent purchase you can make in Piedmont – superlative quality at under $25. No longer obscured by Nebbiolo’s immense popularity, Barbera shines in blind tastings when prejudice – and preconceptions – are diluted by the forces of anonymity.
To quote from one of my recent set of tasting notes:
“Tangy and appetizing red with an attractive bouquet of blackberries, plum, and violets – brisk acidity suggests this could be Barbera. The mid-palate is no less expressive, with crunchy red fruit and moderate tannins. Notes of vanilla and cedar indicate that some oak has been used to bolster the structure and complexity. A delicious drop.”
The impatient among you, meanwhile, will love the upfront fruit and soft tannins of a good Barbera d’Asti wine. Indeed, even the best reds can be drunk with enormous pleasure when young, although some of the most prestigious labels gain enormously in character by keeping for longer. As a rule, the wines of Nizza and Tinella will improve in the bottle for at least 5-7 years, especially if oak has been used.
In the 20th century, winemakers could overindulge their fetish for new French barrique, spoiling Barbera’s fruity exuberance. In those increasingly distant days, some of the wines were truly awful—oaky soups.
However, a growing band of producers, especially in the subzones, now keep fruit and oak in perfect balance. They’ve grasped that wood cannot save a mediocre wine, although it can give support and structure to the appellation’s growing number of serious reds. All told, this represents the bargain of the century.
Exclusive Expert Insights
Insight by Mario Olivero, General director and winemaker at Marchesi Alfieri Mario Olivero, General Director and Winemaker
Barbera is a grape variety that requires suitable soils and good exposures to give its best, expressing structure and characteristic, intense notes of dark red fruit. Its DNA includes a good acidic profile that, even after malolactic fermentation, ensures freshness on the palate, giving the wine great drinkability and at the same time longevity in the bottle for over 10-15 years.
It benefits from aging in wood to stabilize colour and tannins and to develop spicy notes that confer greater complexity. In Monferrato, the best soils and exposures have always been reserved for Barbera, and this is reflected in the production of wines withconsistently high quality.
For Barbera to achieve complete phenolic maturity in September, it needs hot and sunny summers, a climatic situation that has consistently occurred in the past 20 years. At the same time, it is a variety that copes better than others with the now high summer temperatures (with peaks of 37-40°C), managing to produce excellent quality products without losing its varietal expression.
With climate change, what we need to do is protect the grapes as best as possible from the effects of high temperatures (above 36-37°C the leaves stop photosynthesizing, risking a decrease in the qualitative potential of the grapes) by allowing partial shading of the clusters and the inner leaves of the plant – thus reducing or eliminating leaf removal in the cluster zone and, if necessary, only on the north side of the row.
Another major problem, also linked to climate change, is water scarcity. Rainfall has greatly decreased in the last 20 years, and hilly terrains lose part of their water supply due to surface runoff during increasingly frequent intense storms. Cover cropping in the vineyard helps limit soil heating and contain surface erosion. In the future, it will also be necessary to consider the possibility of emergency drip irrigation.
We are also reevaluating the planting of vineyards on slopes with less sunlight exposure (e.g., northeast/northwest), but these must be chosen only with soils that have the characteristics suitable for producing great grapes.
Key Grape Varietals
Barbera
Barbera, a prominent northern Italian grape, is best known for its role in Piedmont's Barbera d'Alba and Barbera d'Asti wines, producing fresh, light-bodied reds with low tannins. While closely associated with Piedmont alongside Nebbiolo and Dolcetto, Barbera grows in various Italian regions, including Emilia-Romagna, Puglia, Campania, Sicily, and Sardinia.
Asti gastronomy
Delicious local produce at food market in Asti
Asti is one of the most beautiful towns in Piedmont, renowned for its charming old quarter and ‘Campo del Palio’ square. Every weekend, the piazza welcomes a diverse mix of food and drink producers selling their wares – savor the heady smells of white truffle, veal sausages, local cheeses, bagna cauda (a mixture of anchovies, garlic, and olive oil), and roasted hazelnuts in this foodie paradise. Afterward, head to one of Asti’s superb restaurants for a very long and leisurely lunch – Barbera included!
A Guide to the Gastronomy and Cuisine of Piedmont: Read more
With a passion for food & drink that verges on the obsessive, wine writer James Lawrence has traveled the world in search of the perfect tipple. To date, nothing has surpassed the 1952 R. Lopez de Heredia Vina Tondonia Rioja Reserva, tasted in the cobweb-filled cellars with owner María José. Meanwhile, James has been writing for a wide variety of publications for over 12 years, including Telegraph, Decanter, Harpers, The Drinks Business, and Wine Business International. He lives in South Wales and returns to his former university city, Bilbao, as much as possible.
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