Barbera

(Bar-bear-uh)

APPEARANCE

ON THE VINE: a vigorous, late-ripening variety with fairly loose bunches of grapes; medium to large berries of a deep ruby hue.

IN THE GLASS: deep ruby colour.

 

SMELL

Herbal, with bramble and ripe, wild berry aromas.

TASTE

From herby dryness to fruity richness, with a typically brambly finish. Also reminiscent of ripe blackberry, sweet vanilla and sometimes exhibiting an earthiness.

ORIGIN

Believed to have originated around Monferrato in Piedmont, Italy – there were certain references to grapes called Barbero and Barberi in the 13th century. It’s one of Italy's most widely planted red grapes, often used as a blending component. (There also exists a white-berried Barbera Bianca).

IN SOUTH AFRICA

Ralph Parker, third generation owner of the historic Altydgedacht estate in Durbanville was persuaded to plant some in the early 1900s. Oliver, Ralph's grandson, established the wine as a regular member of the Altydgedacht range in 1986 – 1992 was the maiden vintage of Altydgedacht Barbera as a single varietal wine.

ELSEWHERE IN THE WORLD

Barbera's reputation as a workhorse variety has seen it spread all over Italy and beyond, where it gained a stronghold in the New World: Argentina's Mendoza and San Juan provinces; Brazil; Uruguay; the Central Valley in California; Australia's New South Wales and Victoria.

BEST EXAMPLES

Cascina Nuova Mauro Veglio, Corino, La Spi-netta, Gianfranco Alessandria, Braida (all Italian).

AGEING POTENTIAL

The wine is made in a wide variety of styles, from the young and spritzy to powerful, intense wines requiring lengthy maturation and cellaring – up to 10 years. Usually made to be accessible within a year of the vintage.

MATCHING WITH FOOD

Best enjoyed with Italian fare such as antipasti, pasta with tomato-based sauces, and Parma ham.

SERVING TEMPERATURE

Between 16º and 18° C.