Italians have a secret and it’s nearly out. They’ve been keeping Barbera all to themselves. Who can blame them?
We’re excited to bring this fresh release to the ‘fo. Originating from Northern Italy, in the region of Piedmont, Barbera is the most planted grape variety there, for good reason. If you enjoy lighter, fruit-driven styles of red, think cherries, red berries and blackberries enveloped in softer tannins, then this could be your match made in.... speaking of match made in heaven... not sure what to pair it with? A personal favourite is earthy, mushroom pizza drizzled in truffle oil (Piedmont is truffle country after all). The cooler, northern climate creates a high acid red ready to cut through any rich dish, go for gamey meats, mushroom pizza, anything, just don’t let the Italians know that we know. The secret’s out. Barbera is the new black. Or is it red? Just definitely not white, cause it’s a red grape variety.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Barbera
- Serving Temp.
From the producer
accentuated, bright ruby red colour accompanied by a bouquet with a nicely vinous and intense finesse, featuring pleasant scents of cherry and fruits of the forest. The palate is full of body, with a pleasant and lingering finish.
The yield per hectare rarely exceeds 6.0 tonnes, but the annual climatic differences can influence this considerably.
T The grapes are usually selected, entirely by hand, at the end of September or in the first week of October. The freshly harvested grapes are crushed that same evening and transferred into stainless steel tanks for alcoholic fermentation. The fermentation temperature is assisted at all times and never exceeds 28°C. The wine continues to age in these steel tanks until it is bottled, and then ages in the bottle for several months.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).