Barbera [bar-BEAR-a]

Known in Italy as far back as the 13th century, Barbera represents the sixth most widely planted red grape varietal in Italy. This durable grape produces high yields in clay soils and provides a distinctively acidic, fruity flavor. Our Barbera was the majority fruit in the 2015 Maryland Governor’s Cup Port of Leonardtown Barbera Reserve.

Origin

Italy, specifically in the Piedmont region of the Northwest. Barbera is remarkably adaptable and does well in infertile soils. This is a high-yielding vine for us and is planted on rolling, sandy hills.

Tasting Notes

Known to produce a deep color and medium to intense body, Barbera tends to deliver fruity notes of dark berries and stone fruits (blackberries, cherries, plums). Our wines are oaked to reduce acidity which adds spicy notes.

Pairings

Low tannins and high acidity make Barbera the perfect pairing for rich foods such as strong cheeses and red meats though it also goes well with pork. It’s best served at 55-58° F.