The most widely planted red grape variety in Italy, Barbera has a distinct acidity and moderate tannins that make it easy going and very drinkable in its youth. It is the mainstay of north west and central northern Italy for every day drinking reds but is also capable of greatness in the hands of a serious winemaker.
It has been successfully matured in oak barrel and also blended with Nebbiolo (Piedmont), Cabernet Sauvignon (Colli Tortonesi) and Bonarda (Lombardy) amongst others, to achieve more depth and structure. Significant plantings exist in the arid southern regions of Puglia and Campania and also neighbouring Croatia.
Barbera was introduced to Argentina and California by Italian migrants with some notable success, and small pockets of Barbera have been established in Australia and New Zealand.