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Barbera Wine
By By Steve Austin 

Barbera is a wine grape variety from Monferrato in Piemonte, Italy. Babera produces an intense red wine with deep color, low tannins and high acid and is used in California to provide "backbone" for so-called "jug wines".

Century-old Barbera vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content. In Italy the best known varietals made from it is Barbera d'Asti, made in Asti, and Barbera d'Alba, made in Alba, which can produce a high quality wine with some ageing potential.

Probably one of the most underrated in the world, Barbera can be used to make an incredible range of styles, ranging from young and spritzy

to powerful and intense wines that need extended cellaring. It is a deep ruby color, full bodied, with low levels of tannins balanced by higher levels of acidity.

Barbera, the ultimate Italian summer red is also known as the perfect pizza wine for many. Barbera's tooth jarring acidity, high alcohol, low tannin and lush fruit, make Barbera an ideal food wine that will stand up against anything you throw on the barbeque.

No other wine has the versatility that can cut through tomato sauce or compliment a steak as nicely as Barbera wine.

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