Italian Barbera, grown in the Piedmont region, is highly acidic, and often used in blends. It contributes deep garnet colors, a medium to full body, and light tannin levels. Barbera is rich and flavorful and requires less aging than Nebbiolo. In warmer growing areas, it develops high sugar levels and, consequently, high alcohol levels. Barbera makes Italy’s Barbera d’Asti, Barbera d’Alba, and Barbera del Monferrato.
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