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Barbera DOCG
Denomination: Cantina Sociale Vezza D’Alba › Piemonte
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Barbera is an important red grape variety with ancient origins, which might have come from the lands of the Marquisate, later to become the Duchy of Monferrato. It is admirably rich in must, requiring fertile, manure-strewn soil and greatly fearing shade. It buds early and makes excellent, long-lasting and very potent wine: this grape is held in great esteem in the town of Asti and the surrounding area. Barbera, when fully ripe, is covered in bloom and takes on a metallic color a bit like wrought iron.
It was between the 15th and 16th centuries that the name Barbera began to be associated with the grape variety in question in the Piedmont area. Its first certification is dated 1514 and is contained in the Chieri land registers, where Barbera vineyards are mentioned for the very first time.
During the 1700’s, Barbera expanded rapidly, especially in the Astesana, Monferrato, Alessandrino, Tortonese, Vercellese and Novarese areas. Its considerable adaptability to the type of soil and climate, abundant production, high must yields and rich color encouraged farmers to plant Barbera vineyards.
Barbera soon became the Piemontese grape par excellence and its wine was the undisputed protagonist, becoming synonymous with everyday life in Piedmont’s hills.
Barbera is often cultivated in damp, fertile soils and with leaves of a particularly jagged, curly appearance. It buds in a medium-early period.
characteristics ....
Barbera can be easily recognized in
autumn by the violet red colour assumed
by the leaves which brightly colour the
slopes of the hills. Barbera produces
wines of considerable value.
It isn’t particularly sensitive to cryptogamic disease such as mildew and down milder
and it resists frost rather well, but suffers
as a result of damage caused by grape caterpillars and grey rot, due to its very
fine skin and compact bunches.
On the nose, it can acquire particular
perfumes and flavours similar to Barolo, leading people to say that it “baroleggia’,
or imitates Barolo.
Available as frozen must in 30L & 220L drums
Vineyard & varietal information
● Sourced from vines that are 30 years old
● The soil is chalky and no irrigation is allowed. All vines are located on a hilltop
● The law for growing Barbera calls for a single or double branches coming from any
single trunk with a maximum of 2 to 4 clusters per branch
● Vines are planted 4 feet apart with only 5000 plants per hectare and 6 clusters per
plant
● Yield is 5 tons per hectare [2 tons per acre]
● Harvest is strictly done by hand and the freezing facility is less than 1 hour from
the vineyards
● Barbera is a heavy skinned grape. Wines made with this grape demonstrate high
tannins, a deep red colour, with alcohol generally between 13 to 15% by vol.
● Traditionally fermented dry
● Some winemakers age in barriques, however the majority prefer stainless-steel aging
● Wine can age 5 to 10 years
Photo:
Barbera grape cluster taken during harvest
