top of page


Barbera DOC

Organic
Barbera
The people’s wine
The origins of this grape are shrouded in mystery. Its parentage is unknown, and although it is believed to have originated in Italy, there is no certain theory – although many theories exist about its provenance. Legend has it that it was introduced by the Lombardians to Piemonte in the 7th century AD. However, some recent DNA studies showed that it bears little relation to other indigenous varieties, suggesting it might actually have been introduced to Piemonte more recently.
barbera

Barbera
The valley of many cellars

The earliest specific mentions of the cultivar Barbera, although unofficial, come from a cadastral document from Chieri (province of Turin) dated 1514 and a letter dated 1609 from the Duke of Mantova, where he addresses officials in Nizza Monferrato and requests that representatives be received to “taste the wines of these vineyards and, in particular, Barbera”. This would attest to Barbera’s presence in Piemonte since at least the Renaissance.
However, these are considered informal contexts, and, for the first official mention of Barbera to appear, we have to wait until 1798, when Count Giuseppe Nuvolone Pergamo, vice director of the Agrarian Society in Turin, included Barbera in the official list of varieties cultivated in the region. This is how he described the wine: «powerful wine, quite austere, but rich in exquisite aromas and flavours that combine strength with finesse».
The origin of the name is also highly debated. According to one hypothesis, it might be derived from “vinum berberis” (translated as barbarian wine), a medieval fermented juice made from the wild berries of the Berberis Vulgaris plant. This drink, traditionally consumed in the Northern Alps, was characterized by an intense red colour and a tart taste that could remind of some traditional styles of Barbera.
Museo Nazionale Collezione Salce
TITOLO
Rapallo
AUTORE
Vincenzo Alicandri
SOGGETTO
Veduta del borgo marinaro ligure di Rapallo
DATA
1928
Other authors instead connect the name Barbera to family names of the area, such as Barbero or Barberis who would have cultivated this grape during the Middle Ages. In the end, what seems to be certain though is that Barbera is an ancient cultivar and the truth about its origin remains a mystery yet to be unravelled.
Along with Sangiovese and Montepulciano, Barbera is among the most planted black grape varieties in Italy, and certainly the most planted in Piemonte where it accounts for about half of the region’s vineyards.
The grape’s refreshing acidity, low tannins and good colour make this a very fashionable wine for which there is an increasing interest among producers both in the Old and New World. Modern Barbera wines have soft and ripe tannins and show an attractive cherry-like freshness as soon as released. Because of its adaptability and accessibility compared to grapes like Nebbiolo, in the past, Barbera used to be referred to as “the people’s wine”. Still today, it is one of the most loved and cherished wines by the Italians.

BARBERA DOC PIEMONTE
Denominazione di Origine Controllata

Organic
Deep purple colour. Flavourful notes of cherry, strawberry and plum with a hint of lavender. A rich mouthfeel and the fresh acidity make it a very juicy wine. Medium tannin on the palate.
bottom of page