09/21/2026
We sell buckets of Barbera here, with the vast majority of it coming from Piedmont in Italy, where it is the most widely planted varietal, even though Nebbiolo is arguably the most famous.
The two styles which we most typically see, are Barbera d’Alba and Barbera d’Asti.
On the surface, they may look the same, but they are actually quite different.
Barbera d’Alba comes from the part of Piedmont most famous for Barolo and Barbaresco, which are made from Nebbiolo. The Barberas from here must be made from at least 85% Barbera, and the remainder must be Nebbiolo.
Barbera typically isn’t planted in the best spots here, as Nebbiolo commands a higher price, especially in the Barolo and Barbaresco zones. This makes Barbera d’Alba the secondary red here, but also the blending makes for bigger, darker fruited and more tannic w**es.
Barbera d’Asti actually comes from a region most famous for Moscato. Barbera is the focus here for reds, so it also gets top billing in terms of locations for vineyards, as it doesn’t have to compete with Nebbiolo. These Barbera d’Astis must contain at least 90% Barbera, with the remainder typically being Friesa or Dolcetto. This makes for brighter, more lively w**es, leaning on raspberry, red currants and cherries.
This is a fantastic version of the latter, and it comes from the same producer as that scrumptious Moscato in the blue bottle, which folks gobbled up earlier this year.
This is a classic Barbera d’Asti from a very forward vintage, so it is drinking beautifully right now and is perfect with all sorts of autumnal cuisine, plus those late season BBQ parties.
A delicious value.
