The land of Barbera

Barbera is a red grape variety native to the Piedmont region, in particular to the provinces of Asti and Alessandria, where it has found its terroir of absolute choice. Did you know that half of the wine produced in Piedmont is Barbera based? Among the most suitable wine areas , where the most prestigious DOC and DOCG were born, it is necessary to mention: Nizza Monferrato, Agliano and Vinchio. The Tenuta il Nespolo winery, with which we have collaborated since the beginning of the Sfusobuono project, is based in this happy terroir, precisely in Moasca. It is also cultivated in various provinces of northern and central Italy, in particular in Lombardy, in particular in the Oltrepò Pavese, in Emilia-Romagna between the Piacentini, Bolognesi and Parma hills and finally in Sardinia. In Italy it contends with Sangiovese, the most cultivated red grape variety palm in Italy, with a total of over 50,000 hectares planted.

The Barbera grape is also cultivated in some regions of Europe, above all in France and Spain, but it is above all the most exported Italian vine abroad, especially in the New World , where it has enjoyed great success above all in Argentina and in California. This is because it is a rather resistant vine, which does not require maniacal care in the vineyard and can therefore be grown more easily in different terroirs.

Aromas and tastes of Barbera wine

Barbera-based wines are typically characterized by a marked acidity and freshness, a representative stamp of this grape variety, especially if vinified alone and enjoyed in vintage, as in the case of bulk wine. From an organoleptic point of view it has a fruity, dry and dry flavour, supported by a respectable acid shoulder. At sight it has an intense ruby ​​red color and the nose gives marked notes of small red fruits such as cherry, currant and raspberry.

Barbera in bag in box is usually vinified in stainless steel vats , without aging in wooden barrels or barriques, which are mostly destined for the labels marketed in the bottle, with medium-short maceration on the skins , in order to keep the the fruit and vinosity of the grape. It can be appreciated both as a wine for the whole meal, as an aperitif or as a snack (called 'sinoira' in Piedmont), always paying attention to the serving temperature that we recommend, between 16° and 18°.

Once upon a time there was Barbera

The history of Barbera is ancient; it is thought that the vine was introduced in Piedmont by Roman colonists, around the 1st century BC Over the centuries, Barbera has become one of the most widespread and appreciated grape varieties in Piedmont, thanks to its great resistance to disease and difficult climatic conditions . The first important and recognized mention dates back to 1798 and is precisely contained in the 'Instruction on the cultivation of vines and on the best method of making and storing wines' written by Count Nuvolone. Starting from this publication, the link between Barbera and the Piedmont region is consolidated both from the point of view of the roots of the grape and as regards its popular tradition. Barbera wine was recognized as DOC in 1967 and is one of the most appreciated wines in Italy and in the world.

But history is not all: the Barbera grape also becomes the protagonist of Italian poems and prose, bringing its popularity to very high levels. Giosuè Carducci wrote: “ Generous Barbera. Drinking it we feel like we are alone in the sea challenging a storm”. Giovanni Pascoli instead in the poetic collection Odi e inni , dedicates these verses to the vine: “ Ciapin faithful, trembles in the dark / Glasses marked by cautious wax, / that vintage! Stay still, mature / that barbera!”. Thanks to this literary visibility , Barbera wine reaches peaks of fame never seen before and begins to spread far beyond the Savoyard regional borders.

What to eat together with bulk Barbera?

Barbera in bab in box is very versatile and gastronomic and can be combined with different types of dishes, both those typical of the Piedmontese culinary tradition, and recipes that have different origins. Thanks to its acidity it is perfect together with a platter of cold cuts , primarily raw salami, but also raw ham and bacon. A sip of Barbera helps cleanse the palate of the fatness of the dishes, leaving the mouth ready for a new bite. Like few others, this wine represents the tradition of cask in Italy, always sold in demijohns, today in the bag in box it finds a new packaging suitable for the younger generations. By its own definition, it finds its best combination in home cooking, with a role of companion and never of protagonist, it excellently accompanies typical preparations of everyday lunches and dinners such as spaghetti with tomato sauce, penne all'amatriciana, risotto with saffron, to remain on the first courses, but also grilled beef fillets, vegetable burgers and mixed vegetable stew.

Sfusobuono is an online shop that offers a wide selection of the best Barbera in bag in box for sale at unbeatable prices. You can find artisan wines with excellent value for money for less than 10 euros a bottle.