 |
|
Wine Details
Price:
$20.00 per bottle
Description:
Barbera, a significant Piedmont grape, is known for its versatility and adapatability to almost any environment. In the past, growers have often planted it in their poorest plots to produce large yields and make rustic, tart table wines, but with the modernization of Italian viticulture and winemaking techniques, babera is today producing powerful, concentrated, and distinctive wines.
Barbera wines generally possess very dark berry flavors, including blackberry, black currant, raisen, and prune, as well as hints of clove, nutmeg, black pepper, and smoke. They can be either fresh, fruity, and youthful, or produced in a drier style that ages well for five to seven years.
|
|
Varietal Definition
Barbera:
A red-wine grape of Italian origin that produces sturdy, tannic wines capable of aging. Barbera is widely planted in Italy’s Piedmont region, where it accounts for half the total acreage. Most California Barbera is grown in the Central Valley and finds its way into generic or proprietary blends. The Sierra Foothills, Paso Robles, Santa Clara and Sonoma, where very warm days are moderated by cool nights, produce some of the state’s best varietal Barberas. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.
|
|