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Juicy cherries, soft tannins and mouth-watering acidity — Piedmont's everyday red.
While Nebbiolo waits years in the cellar, Barbera is what the Piedmontese drink at the table. It combines deep colour and vibrant acidity with naturally low tannins, making it juicy and extremely food-friendly. Oak-aged versions from Asti and Alba add richness and spice.
Serve at
15–17°C
Glass
Red wine glass
Decanting
Not needed
Climate
Moderate
How Barbera typically feels in the mouth.
What to look for in the glass.
Fruit
Herbal & spice
Oak
The regions to know on a wine list.
Classic matches that work every time.
Say it at the table
“The everyday Piedmontese red — juicy cherry, low tannin and vibrant acidity. Brilliant with pizza and pasta.”
How Vinosoma trains your staff →Grapes worth exploring next.
Vinosoma gives your team tasting notes, food pairings and talking points for every bottle you sell.
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