It can exhibit an attractive ripe aroma of red fruit, currants or blackberries.
Barbera wine has its historical roots in Italy, where today it remains the second most widely-planted red varietal, after Sangiovese. The fruit is naturally high in acid, which it retains very well, even in hot climates. These characteristics make it a perfect accompaniment to most foods. Barbera is deep and purplish black in its youth.
|hot antipasto, pasta é fagioli, coal oven pizza, or pasta.