Barbera

Barbera is used in blend with Croatina and Ughetta di Canneto in L'Inaspettato and Buttafuoco, wines, it is also included in the wine Roncotto. It is present in limited quantities in the wine Bonarda.

Historical background

Of Piedmontese secure origins, 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 Oltrepò since the beginning of 1800, the vine has become a symbol of local viticulture and is now one of the most cultivated vines.

barbera
barbera

Vegetative characteristics

All the lower part of Oltrepò 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.

barbera

Some ampelographic nods

The 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. The adult leaf is medium, pentagonal, with lira petiole breast, mostly closed, sometimes with superimposed edges. The top page is glabrous, tomentose the lower one. The bunch is medium, very often pyramidal, more rarely cylindrical, compact. The grape is medium, ellipsoidal, with pruinose, deep blue skin. The pulp is juicy, sweet and acid.

barbera