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Barbera
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, low tannins and high levels of acid.〔J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition pg 62-63 Oxford University Press 2006 ISBN 0-19-860990-6〕
Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is the DOCG (Denominazione di Origine Controllata e Garantita) Barbera d'Asti in the Piedmont region: the highest-quality Nizza DOCG wines are produced within a sub-zone of the Barbera d'Asti production area. When young, the wines offer a very intense aroma of fresh red and blackberries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted (seared over a fire) oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. The lightest versions are generally known for flavors and aromas of fresh fruit and dried fruits, and are not recommended for cellaring. Wines with better balance between acid and fruit, often with the addition of oak and having a high alcohol content are more capable of cellaring; these wines often result from reduced-yield viticultural methods.〔Robinson, Jancis ''Vines, Grapes & Wines'' pg 145-147 Mitchell Beazley 1986 ISBN 1-85732-999-6〕
==History==
Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy where it has been known from the thirteenth century. Documents from the cathedral of Casale Monferrato between 1246-1277 detail leasing agreements of vineyard lands planted with ''"de bonis vitibus barbexinis"'' or Barbera, as it was known then. However, one ampelographer, Pierre Viala, speculates that Barbera originated in the Lombardy region of Oltrepò Pavese. In the 19th and 20th century, waves of Italian immigrants brought Barbera to the Americas where the vine took root in California and Argentina among other places.〔 Recent DNA evidence suggest that Barbera may be related to the French-Spanish vine Mourvedre.〔Oz Clarke ''Encyclopedia of Grapes'' pg 41 Harcourt Books 2001 ISBN 0-15-100714-4〕 In 1985, the Piedmont region was rocked by a scandal involving Barbera producers illegally adding methanol to their wines,〔F. Ziliani ("Barbera Renaissance in Piemonte" ) ''Wine Business Monthly'', December 1, 2003〕 killing over 30 people and causing many more to lose their sight. The bad press and publicity saw a steady decline in Barbera sales and plantings, allowing the grape to be eclipsed by the Montepulciano grape as Italy's second most widely planted red grape variety in the late 1990s.〔
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