Typical Products of the Langhe > Wine > Vines > Barbera vine

The fine wines of the Langhe > Vines > Barbera vine

Barbera ciarìa, Barbera ‘d Davi, Barbrassa and Barbera dou ciorniou vines are local cultivations (rare or very rare) of Piedmont, which are different from Barbera vine. The “Barberùn” (located in several Piedmontese areas, with varying characters comparing to Barbera vine) are mostly different vines than the Barbera one. Curly Barbera must be considered Barbera but with an evident viral symptomatology which is due to curling. Piedmontese white Barbera vine has in common with the Barbera one only the acinus longed shape. Sardinian Barbera vine is present in Sardinia and corresponds to Carignan vine. 

Geographic distribution

It is the main Piedmontese vine: it is intensively cultivated in the provinces of Asti and Alessandria, Cuneo and Turin; it is present anywhere in Piedmont. Outside of Piedmont, Barbera vine has important cultivations in the Pavese area, on Piacenza hills, Franciacorta, Umbria, Campania, Sicilia, and in other Italian regions; it was introduced by Italian emigrants; it is present also overseas, in California and South America.

Morphological characters

Bud: very lanuginose, greenish white (with rosy-carmine red edges) apex. Greenish white, with golden reflections and carmine red edges, with copper shades, and inferiorly very lanuginose apex leaves (1-3). 
Adult leaf: of medium size, pentagonal, five-lobed; lyre-shaped central womb; lyre-shaped superior lateral wombs; U-shaped inferior lateral wombs, which are more or less profound. The border, which is plan or slightly cup-shaped, has a finely bubbly surface (slightly wrinkled at the base of the main nervations) and a dark green colour, with a green or rosy nervation base; often the vine-shoot basal leaves tend precociously to become vivaciously red coloured, not necessarily due to viral pathologies or balm-cricket punctures. Irregular teeth, medium pronounced, with a large base, with slightly convex margins. Inferior page with a very much lanuginose border and rather bristly. 
Ripened grape: of medium size and length, winged-pyramidal (with short wings) or winged-cylindrical, rather compact; medium-long light green peduncle. 
Acinus: medium-large (2,5 g), ellipsoidal (d.e./d.l.= 0,87); medium pruinose blue-dark peel. 

Phenology 

Germination: medium-precocious (within the first half of April). 
Flowering: medium (between the first and second decade of June). 
Turning to dark colour: medium (second decade of August). 
Grape maturation: medium-late (first decade of October).

Cultural attitudes and utilization

Vigour: the buds, with medium-length internodes, have a falling carriage, with robust and well-developed tendrils. Fertility and production: very high fertility, also at basal gems level; the “femminelle” are generally productive; high and constant productivity. 
Plant culture and pruning: very plastic vine, which adapts itself to various forms of plant cultures and pruning; high forms, however, determine an increment of grape fixed acidity, which is not advisable in most the cultivations; the pruning is generally mixed (Guyot), better with only one capo fruiting 10-12 gems, but it is also suitable for a short pruning. 
Multiplication behaviour: optimum with the most common grafts. 
Susceptibility to adversities and phytopathy: Barbera vine is little susceptible to peronospora, but it is susceptible to mould and to the grape acid rot; in some places, it can show potassium lack symptoms (generally not worrying) at leaf level. 
Oenological attitudes: it is a vine which is extremely adaptable as far as the culture is concerned, also from an oenological point of view, Barbera vine is characterized by a great ductility: its grapes, which are provided with a high fixed acidity, are employed with several wines. They are also utilized for the production of sparkling wines (especially white), more often (thank to its good anthocyanic dotation and scarcity of tannins) for novella wines, for young red and sparkling wines, for tranquil wines and, finally, with well-ripened grapes and a good refining in wood, for rich and generous red wines.

Clones:

Barbera      CVT      83
Barbera      AT      84
Barbera      CVT      AT      171
Barbera      R4
Barbera      MI      -      B-      34
Barbera      PC      -      BA      -      9
Barbera      CVT      AL      115
Barbera      CVT      AT      424
Barbera      MI      -      B      -      12
Barbera      17      -      BA
Barbera      PC      -      BA      -      26

DOC Langa wines which are produced from this vine:

Alba Barbera wine

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