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Barbera is the third most-planted varietal in Italy, eclipsing even the noble Nebbiolo. It’s mainly planted in Piedmont in northwest Italy, reaching great heights in the towns of Asti and Alba (referred to as “Barbera D’Asti” and “Barbera D’Alba”, respectively). With Barbera’s unusual combination of high acidity and low tannin levels, winemakers can fashion lighter styled wines for early drinking, while Barbera masters like Braida can make wines of great complexity and ageability. Oak aging can have a strong effect on Barbera, so winemakers must be judicious in its use.

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