Photo by VIVC - Vitis International Variety Catalogue
Description
Barbera is the hard-working red grape of Piedmont in north-west Italy. Its compact, medium bunches of dark berries keep a high natural acidity even when fully ripe, which makes its wines fresh and food-friendly. Styles range from lightly sparkling (frizzante) to rich, deeply coloured reds aged in barrels. The vine is vigorous and can give big yields if it is not kept in check.
Characteristics
Black wine grape; medium, compact bunches on long green stalks; medium berries; seeded; vigorous with regular fertility; mid-season ripening; high acidity at harvest; very prone to grey rot and sour rot
Growing Tips
Cane-prune Barbera and give it a tall trellis, because its shoots grow long. Limit the crop if you want riper, deeper-coloured fruit. It does best on dry, not-too-fertile clay-limestone soils and can show potassium deficiency. The compact bunches are very prone to grey and sour rot, so thin leaves around the fruit and keep sprays up in wet weather. Buy certified, virus-tested plants, since leafroll virus is common in this variety.