The Barbera grape originated in the Piedmont region of northwest Italy.  It produces a vibrant, food-friendly red wine made from a dark-skinned wine grape.  This wine was grown in a sunny valley vineyard in American soils similar to the styles grown in Italy.

Flavor Profile

Features bright notes of red cherry, tart plum, blackberry, violet floral aromas, and subtle baking spices from oak casks.

Acidity and Tannins

Known for higher acidity (which gives it a fresh, zippy snap on the palate) and low tannins.

Body and Color

Medium-bodied with a deep ruby-to-purple color.

Style

Bottled as a single-varietal wine rather than a blend, and meant to be enjoyed young and fresh rather than cellared for decades.  Aged 10 months in seasoned French oak casks.

Food Pairings

Barbera is a food-friendly red wine with high acidity and low tannins, making it an ideal match for tomato-based dishes, rich meats, and savory cheeses​.

• Tomato-Based Pasta & Pizza: The bright acidity matches the natural acidity in marinara sauce, lasagna, and wood-fired pizza without tasting flat​.

• Meat & Cream Sauces: Try it with Bolognese pasta or risotto​.

• Barbecue & Grilled Meats: The wine p​airs beautifully with smoke​d meats and rich BBQ​ dishes.

• Roast Pork & Poultry: Lighter or medium proteins like roast pork, duck, and herb-marinated chicken pair nicely without getting overpowered​.

• Fatty Fish & Salmon: Unlike heavier reds, Barbera's high acid and low tannins work well with fatty fish like grilled salmon.

• Aged Cheeses: Enjoy it with Parmigiano-Reggiano, Pecorino, or aged Gouda.

• Mushrooms & Root Vegetables: Earthy mushroom ragù, braised greens, and root vegetables balance the wine's juicy cherry and plum notes.

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