Barbera wine is one of the most typical Piedmontese wines, especially in Asti and Monferrato areas. But where does it come from? How is it made?
Barbera wine: its story
Barbera is a wine that, for its wide extension, is linked to Italian tradition; in fact, it is the most common red grape variety in Italy.
Nevertheless, the name Barbera has Piedmontese origins and in details it comes from a variety specifically grown in Alba. In spite of this, it seems that this vine is not actually native to the place and its ancient origins remain today shrouded in mystery.
It used to be considered as a popular wine, suitable for meals but, nowadays, it is rewarded for its finest grape varieties, among which stand out two DOCGs, Barbera d’Asti DOCG and Barbera Monferrato Superior DOCG, like our Sagitta.
How is Barbera made?
The bunch is of average size with a generally pyramidal shape. Its berry has a very pruinose skin that is quite thin but consistent, with an intense blue tannic color.
Uvamatris starts the harvest at the end of September, taking the grapes of the vineyards most exposed.
Once the grapes have been destemmed, they then go to cold maceration for three days, in order to ensure a better extraction of polyphenols.
When the pre-fermentative maceration is complete the wine passes to alcoholic fermentation in steel winemakers. Towards the end of the year then the Barbera is poured into oak barrels, where it will remain for two years.
Upon completion of these two years it is bottled and, before serving, it will spend another six months in an underground cellar.
After that… It is time to taste this amazing Piedmontese red wine!