Barbera is a wonderfully versatile grape variety that can be produced in a range of styles, from lean and refreshing to bold, rich and oaky. Above all, it’s a wine designed to be enjoyed with food: its high natural acidity is perfect for cutting through rich Italian dishes such as lasagne. Acidity can be treacherous, however – too much and the wine will be tart and astringent; too little and it can be flabby or drab.
Barbera thrives in most of Piedmont, but its heartlands are Monferrato, Alba and Asti. The most prestigious DOCG, the 250ha Nizza, lies within the province of Asti. Although it doesn’t necessarily always produce the best wines, in this tasting the Nizza wines proved to
