Dominik Mueller

Red grape variety originating from Italy. Well-known appellations include Barbera d'Alba DOC and Barbera d'Asti DOCG in the Piedmont. Barbera is mostly used to produce single-varietal red wines (though technically certain other red grapes can be added to the assemblage to a minor extent in most appellations) with a red fruit aroma and flavour, medium to high acidity and low to medium tannins. Some producers choose to mature their wines in barrique to give them more depth and complexity.

Barbera d'Asti DOCG is an appellation in the Italian winegrowing region Piedmont. It encompasses more than 3,500 hectares of vineyards around the province and city of Asti. Red wine from this appellation must contain at least 90% Barbera, with up to 10% of other red grapes (Dolcetto, Freisa, and Grignolino) allowed in the assemblage. Maturation must last for a minimum of four months and the alcohol content must be at least 12%. For Barbera d'Asti Superiore, maturation must take at least 14 months, six of which must be in barrel, and the alcohol content must be 12.5% or higher.