Variety
RedBarbera
Piedmont's everyday hero – juicy acidity, low tannin, dark fruit. Elevated to greatness by Braida's Bricco dell'Uccellone; Nizza DOCG is its summit.
Taste profile
Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.
Typical aromas — Barbera
These 6 aromas typically define Barbera. Actual taste experience varies by region and style.
Sour cherry
Blackberry
Plum
Vanilla
Pepper
Herbs
Barbera aroma families
These aroma categories are characteristic of Barbera. Other varieties have different focuses.
Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.
Spicy aromas often emerge from oak aging (vanilla, clove) or with maturity (black pepper).
Wood and toast aromas emerge from aging in oak barriques or larger wooden barrels.
Tertiary aromas that develop with bottle aging – typical of mature top wines.
Key regions
Barbera is grown in the following regions of our atlas. Click to see wineries.
Wineries with Barbera
70 curated profiles in our atlas grow Barbera.
70 wineries
Gaja
Barbaresco · Barbaresco
Nebbiolo, Barbera, Cabernet Sauvignon
Bartolo Mascarello
Barolo · Barolo
Nebbiolo, Dolcetto, Barbera
Bruno Giacosa
Barbaresco · Neive
Nebbiolo, Barbera, Dolcetto
Giuseppe Mascarello e Figlio
Barolo · Monchiero
Nebbiolo, Barbera, Dolcetto
Giuseppe Rinaldi
Barolo · Barolo
Nebbiolo, Barbera, Dolcetto
Giacomo Conterno
Barolo · Monforte d'Alba
Nebbiolo, Barbera
Roagna
Barbaresco · Barbaresco
Nebbiolo, Barbera
Aldo Conterno
Barolo · Monforte d'Alba
Nebbiolo, Barbera, Chardonnay
Cantina Vietti
Barolo · Castiglione Falletto
Nebbiolo, Barbera, Arneis