Also from Piedmont, with a marked acidity and softer tannins than are found in Nebbiolo, the Barbera grape has nothing to be ashamed of next to its regional neighbour, especially since it copes far better with maturations in new wood. It used to be seen as a wine on the lighter side until the discovery in the 1980s that Barbera reacts well to maturation, a process that conferred an aromatic complexity with more depth. This grape is used especially in the crafting of Barbera d’Asti and Barbera del Monferrato. The lightly salty cherry notes typical of the grape have gradually added to its status as a fine Italian varietal, and some Barbera wines are sought from across the world.
Muscat blanc à petits grains