Barbera

Barbera is used in blend with Croatina and Vespolina in L’Inaspettato and Buttafuoco wines. Therefore it is also included in Ronc8tto. Barbera is sometimes present in limited quantities in Nido della Tempesta.

It is also possible to adopt a vine of Barbera.

Historical background

Originally from Piedmont, Barbera is identified by Giuseppe Aldo of Ricaldone, a scholar of ancient documents of the Monferrato, with a berbexinis vine mentioned in an act of 1249, in which the Church of Sant’Evasio of Casale rents land to Guglielmo Crova with the obligation to implant “bonis vitibus berbexinis”. According to others, the name Barbera derives from the transformation of Lombard albéra and Latin albuelis with the name Barberi, an hamlet of Villafranca Sabauda in the province of Turin. Barbera has been quoted in the territory of Lombardy since the beginning of 1800 and now the vine is widely cultivated.

Vegetative characteristics

All the southern part of Lombardy has good soil for the cultivation of Barbera, a vine of medium vigor that expresses itself with abundant and constant productions. Requires a clayey calcareous soil. The variety suits the different forms of growth and medium-long pruning, not too rich.

Ampelographic nods

Sprout is expanded, whitish green, partially carmined, arachnoid on the edges, with apical leaflets explained, slightly tapered on the top, with creepy hairs very thick on the bottom. Adult leaf is medium, pentagonal, with lira petiole breast, mostly closed, sometimes with superimposed edges. Top page is glabrous, tomentose the lower one. Bunch is medium, often pyramidal, rarely cylindrical, compact. Grape is medium, ellipsoidal, with pruinose blue skin. Pulp is juicy, sweet and acid.