Barbera vs Dolcetto

The Consorzio di tutela del Barolo, Barbaresco, Alba, Langhe e Dogliani lists Barbera's harvest as late September to early October, after budbreak in April, flowering in June and véraison in August. Decanter calls Barbera somewhat of a late-ripening variety that tends to be picked about one to two weeks after Dolcetto, and Jancis Robinson notes that Nebbiolo typically needs a further two weeks on the vine after Barbera is picked. Decanter's Michaela Morris writes that Barbera prefers the heat.

Decanter describes Barbera as quite adaptable to a variety of soil types while preferring less fertile ones, such as calcareous or clay-loam soils, and the Langhe consorzio cites its strong adaptability to soil type and climate. Michaela Morris writes in Decanter that Monferrato's sandy soil gives lighter, linear wines that accentuate Barbera's acidity while the Langhe's calcareous clay yields fuller, fleshier reds, a generalisation she calls broad. She adds that in Monferrato Barbera is planted on the best sites, while in the Langhe it plays second fiddle to Nebbiolo, which is typically awarded the warmest spots.

Italian Wine Central lists tart red fruit (cherry, raspberry), dried herbs, lavender, underbrush and spices, and Decanter notes that young Barbera often shows bright cherries, blackberries, raspberries and plums. For Barbera d'Alba, the Langhe consorzio describes a purplish ruby colour, fruity notes of blackberry, cherry, strawberry and red fruit jam, and spicy hints of cinnamon, vanilla and green pepper. Jancis Robinson describes Barbera's essential flavour as a vague blackberry quality plus tartness.

Italian Wine Central says Barbera is best known for medium-bodied Piemontese red wines, low in tannin and high in acidity. Jancis Robinson writes that Barbera's natural excess of acidity and shortage of tannin are accentuated at high yields, that the tannin shortage can be counterbalanced by oak, and that many modern winemakers quietly deacidify Barbera. For Barbera d'Alba, the Langhe consorzio notes that small barrels soften the acidity, which remains fundamental to the wine's balance.

Italian Wine Central records Barbera d'Asti as a DOC from 1970 and a DOCG from 2008, requiring a minimum of 90% Barbera, and its Nizza subzone as a separate DOCG from 2014, made from 100% Barbera in 18 communes. Barbera d'Alba, a DOC since 1970, requires a minimum of 85% Barbera with a maximum of 15% Nebbiolo. Italian Wine Central lists Barbera as grown primarily in Piemonte (64%), along with Lombardia (14%), Campania (10%) and Emilia-Romagna (10%), and Jancis Robinson notes plantings in California, Argentina, Australia and South Africa.

Italian Wine Central gives Barbera d'Asti Superiore a minimum of 14 months of ageing, including 6 months in barrel, and Nizza a minimum of 18 months, including 6 months in barrel. Michaela Morris writes in Decanter that because Barbera does not have masses of tannins in need of softening it is generally approachable from day one, and that even from the best vintages only very few will last out a decade. Jancis Robinson observes that as oaked Barberas age the oak increasingly dominates while the fruit fades.

Decanter notes that thanks to low tannins and high acidity Barbera is often a match for Piedmont's rich cuisine, suggesting mushroom agnolotti. Fiona Beckett writes in Decanter that lighter styles suit most pasta dishes and pizza, that Barbera's marked acidity makes it a match for slightly fatty meat products such as salami, sausages, mountain ham, patés and terrines, and that older vintages come into their own in autumn with mushrooms, truffles and game.

Decanter notes that in Italy Barbera is still a go-to daily drinker for many families, due in part to its attractive price point. Jancis Robinson writes that oaked Barberas have filled the price gap between basic Barbera and Dolcetto and the wines of Barolo and Barbaresco, and that, judged by price, Barbera's fame is prodigious so long as oak is involved.