wine region outside italy

Northwest Italy is the viticultural home for Barbera, but Italian immigrants spread it through much of the New World, where its acidity is valued in blended wines for the 'freshness' it imparts. Barbera is found in the northwestern part of Italy, particularly in Monferrato, and to a lesser extent further south. Nearly half of all grape vine plantings in Piedmont are Barbera. It likes the same conditions as Nebbiolo, but the latter is more profitable, fetching nearly twice, so is grown on the best sites. The earlier-ripening Barbera is grown on the cooler lower slopes below the Nebbiolo, and other secondary locations.
This explains why relatively little Barbera is grown around Alba, where the wines are entitled to the appellation Barbera d'Alba. Thus the best known Barbera is the DOCG of Barbera d'Asti. The Barbera del Monferrato DOC - which tends to be somewhat sparkling (frizzante) - is seldom exported.

Barbera came to Australia with cuttings imported from the University of California, Davis in the 1960s. It has been grown for ~25 years in the Mudgee region of New South Wales, with later plantings in a number of wine regions, including the King Valley in Victoria as well as the McLaren Vale and the Adelaide Hills regions in South Australia. John Gladstones, in his book Viticulture and Environment, includes Barbera in maturity group 5, which means that it will ripen at about the same time as Shiraz and Merlot, and that it should theoretically find a successful home in many Australian wine regions. Barbera went to Argentina with Italian immigrants. It is quite widely grown, but is used mostly for blending. As in Argentina, Barbera was brought by Italian immigrants to Brazil.

Outside of Italy, Barbera is rarely found in Europe except for small plantings in Greece, Romania, and the coastal region of Primorska in Slovenia. Outside of Europe, there are some plantings in Israel. The influence of Italian immigrants has led to a scattering of Barbera plantings in South America, notably in Argentina, Brazil, and Uruguay. In Argentina, there are nearly 2470 acres (1000 ha) planted, mostly in the Mendoza and San Juan provinces. Australian wine producers have found some success with Barbera in Victoria, while South African producers have begun widespread plantings of the grape in the warm climate regions of Malmesbury and Paarl.

In California, Barbera is one of the most successful of the Piemontese grapes to be adapted in the state, with over 8000 acres (3200 hectare) of plantings. It is widely planted in the Central Valley, where it is a blend component in mass-produced jug wines. In recent years, the fashion of Italian grapes has caused more California winemakers to look into producing high quality varietal Barbera. Plantings in the cooler regions of Napa and Sonoma have produced some successful examples. In Washington State, producers have been experimenting with plantings of Barbera in the Red Mountain, Walla Walla, and Columbia Valley AVAs. So far these very young vines have produced fruity wines with strawberry notes and limited complexity and aging potential.


Like many grapes that are widely planted, there is a wide range of quality and variety of Barbera wines from medium bodied, fruity wines to more powerful, intense examples that need cellaring. Some characteristics of the variety are more consistent—namely its deep ruby color, pink rim, noticeable levels of tannins and pronounced acidity. The acidity of Barbera make it a valued plantings in warm climate regions where acidification is usually needed. The color of Barbera makes it a value blending grape and it was historically used in the Barolo & Barberesco region to add color to the naturally light Nebbiolo grape.

The use of oak for fermentation or maturation can have a pronounced influence of the flavor and profile of Barbera. Barrel influenced Barbera tend to be rounder, richer with more plum and spice notes. Wines made with older or more neutral oak tend to have more vibrant aromas and cherry notes. While some producers delay harvest in order to increase sugar levels as a balance to Barbera's acidity, over ripeness can lead to raisiny flavors. (wikipedia)


See also : sate, sour sally