Barbera

Piedmont's everyday red — high acid, low tannin, food-friendly.

Barbera is Piedmont's everyday red, planted more widely than Nebbiolo and meant for the table rather than the cellar. The grape combines high acid with notably low tannin — unusual for a red — yielding wines that are fruit-forward, juicy, and pair naturally with tomato-based food. Barbera d'Asti and Barbera d'Alba are the top DOCs. Modern producers have experimented with new oak and lower yields to create age-worthy bottlings, but the grape's identity remains that of a versatile, lively trattoria red.