Barbera

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy, where it has been known since the thirteenth century. Documents from the cathedral of Casale Monferrato between 1246 and 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 centuries, waves of Italian immigrants brought Barbera to the Americas where the vine took root in California and Argentina among other places. In 1985, the Piedmont region was rocked by a scandal involving Barbera producers illegally adding methanol to their wines, 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. ==Viticulture==

The Barbera vine is very vigorous and capable of producing high yields if not kept in check by pruning and other methods. Excessive yields can diminish the fruit quality in the grape and accentuate Barbera's natural acidity and sharpness. In Piedmont, the vine was prized for its yields and ability to ripen two weeks earlier than Nebbiolo even on vineyard sites with less than ideal exposure. This allowed the Piedmontese winemakers in regions like Alba to give their best sites over to the more difficult-to-cultivate Nebbiolo and still produce quality wine with Barbera that could be consumed earlier while the Nebbiolo ages. Harvest for Barbera usually takes place in late September-early October, usually two weeks after Dolcetto has been picked. In recent times, winemakers have been experimenting with harvesting Barbera later at higher sugar levels to produce heavier, more fruit-forward wines. In some vintages, these producers may even harvest their Barbera after Nebbiolo. Barbera can adapt to a wide range of vineyard soils but tends to thrive most in less fertile calcareous soils and clay loam. Sandy soils can help limit the vigor and yields. The grape rarely thrives in very alkaline or saline soils. Like many grape varieties with a long history, the Barbera vine has seen mutation and clonal variation arise with different clones of the variety found in Piedmont, Lombardy, Emilia-Romagna and the Mezzogiorno. The different clones can be identified by the size and shape of their grape clusters with the smaller cluster clones producing the highest quality wine. In recent years, viticulturists have been working with clonal selection to increase Barbera's resistance to the leafroll virus. ==Winemaking==

Winemakers working with Barbera have a variety of ways to deal with the grape's high acidity and moderate astringency. The most common has been through blending with varieties lacking those components and creating a softer and potentially more balanced wine as a result. In the 1970s, the French enologist Emile Peynaud recommended that Barbera producers use small oak barrels for fermentation and maturation in order to add subtle oak spice flavors and limited levels of oxygenation to soften the wine. The added oxygen would also limit the reductive quality of Barbera and the occurrence of off-odors of hydrogen sulfide that would occur in some examples. The polysaccharides picked up from the oak, was found to increase the richness of Barbera. At the time, his recommendation met some resistance from the tradition-minded Barbera producers, but the success of the "Super Tuscans" which introduced new oak barrel treatment to Sangiovese caused many producers to reconsider. In addition to the subtle oxygenation and spice notes, oak imparts to the wine ligneous wood tannins which give structure to the wine without adding as much astringent bite as the tannins derived from the phenolic compounds of the grape. This, coupled with reduced maceration time, contributed to the production of softer wines. Lower yields and harvesting riper grapes with more fruit and sugar have been found to be a better balance for Barbera's high acidity. ==Wine regions==

region 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 grapevine plantings in Piedmont are Barbera. It likes the same conditions as Nebbiolo, but the latter is more profitable, fetching nearly twice the price, so is grown on the best sites. At its highpoint in the late 20th century, there were over planted but the fallout from the "Methanol scandal" of the 1980s and the lack of a driving worldwide market caused those numbers to decline. In the Piedmont region, Barbera is widely grown in the Alba Langhe region and the Asti and Monferrato regions. While there is no officially defined Classico region, like Chianti Classico, the region of the Asti province between the towns of Nizza Monferrato, Vinchio, Castelnuovo Calcea, Agliano, Belveglio and Rocchetta is considered among locals to be the "heart" of Barbera in Piedmont. In 2001, the town of Nizza was officially recognized as a sub-region within the greater Barbera d'Asti DOC. Being one of the warmest areas in Asti, Nizza has the potential to produce the ripest Barbera with sugar levels to match some of the grape's high acidity. There are some small plantings in Israel. 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. Australian wine producers have found some success with Barbera in Victoria. Mount Broke Wines of Broke, is one of the few in New South Wales, Australia. South African producers have begun widespread plantings of the grape in the warm climate regions of Malmesbury, Wellington and Paarl. In addition to Washington, in the Umpqua AVA of Oregon plantings of Barbara is proving successful, as well as plantings in central and southern Arizona. ==Wines==

As with 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, pronounced acidity, and normally rather modest levels of tannins. The acidity of Barbera makes it a valued plant 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 natural light Nebbiolo grape. The use of oak for fermentation or maturation can have a pronounced influence on the flavor and profile of Barbera. Barrel-influenced Barberas tend to be rounder and richer, with more plum and spice notes. Wines made with older or more-neutral oak tend to retain 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. ==Relationship to other grapes==

Grape breeder Giovanni Dalmasso at the Instituto Sperimentale per la Viticoltura in Conegliano in the Veneto wine region used Barbera as one of the parent vines for many of his crosses. Along with Nebbiolo di Dronero (originally thought to be Nebbiolo but later discovered to be an old French wine grape known as Chatus), Dalmasso crossed Barbera to produce Albarossa, Cornarea, Nebbiera, San Michele and Soperga. Barbera is also a parent variety behind Ervi (crossed with Croatina), Incrocio Terezi I (with Cabernet franc), Nigra (with Merlot) and Prodest (also with Merlot). Despite similarities in names, Barbera has no close genetic relationship with the Campanian wine grape Barbera del Sannio or the Sardinian wine grape Barbera Sarda. Also, DNA analysis has shown that the white Piedmont variety Barbera bianca is not a color mutation of Barbera but rather its own distinct variety. ==Synonyms==

Barbera is known under a variety of local synonyms throughout Italy and worldwide. These include Barber a Raspo, Barbera a Peduncolo, Barbera Amaro, Barbera Crna, Barbera Forte, Barbera Mercantile, Barbera Nera, Barbera Nostrana, Barbera Riccia, Barbera Rissa, Barbera Rosa, Barbera Vera, Barberone, Barbexinis, Besgano, Cosses Barbusen, Gaietto, Lombardesca, Perricone, Pignatello and Ughetta. ==See also==