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Meat barbera indigenous yeasts products

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Red green still
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Red organic still
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Information about Barbera

Grape variety Barbera
Synonyms barbera grossa, barbera fina, barbera nera, barbera forte, barbera d'Asti.
Grape colour Red grape
Aromas Neutral
Vigour Medium-Good
Ripening Second half of September, early October.
Productivity Constant and relatively abundant.
Areas of cultivation Piedmontese variety for origin and diffusion, best expresses its characters in Piedmont and Lombardy, but is cultivated in many other areas both in Italy and abroad; It is vinified both in purity, especially in the Albène and the Monferrato, and in different ways in other areas. Very common in Hessen Renana where it is also used in the grain of QbA (Qualitatswein bestimmter Anbaugebiete).
History The Barbera vine is less ancient than others cultivated in Piedmont, such as the Moscati, the Grignolino and the Nebbiolo. It is a vine whose cultivation has expanded considerably over the years and today it is the most common red grape variety in the region and, together with the Sangiovese, the widespread vine in Italy. In the past Piedmont Barbera was considered a "rustic" wine, but with time it has increased its reputation also thanks to far-sighted producers who have known through appropriate vinification processes to create both excellent ready-to-drink wines and medium-longevity wines And good structure that resist time and evolve with refinement.
Ampelographic features Leaf: of medium size, pentagonal, quinquelobata; With petiole breast in lira, mostly closed, and also with superimposed edges; Upper lateral limbs, mostly closed, sometimes with overlapping edges; Lower lateral breasts a little less profound, mostly open; Upper leaf glabra, dark green (sometimes reddish or bronzed during the summer), with green ribbed soft red at the base .; Inferior tomental side, with ribs of 1st, 2nd, 3rd order of brilliant, light green color, reddish in red at base; Flat flap, slightly bulky; Irregular teeth, wide base. Bunch: of medium size, mostly pyramidal, more rarely cylindrical; Sometimes rather loose, sometimes compact (depending on environmental and crop conditions); Long, semi-woody peduncle, often brown-reddish; Medium-length pedicels, often reddish; Obvious searches; Short brush, red. Acino: medium, ellipsoid, regular; Very tannic, intense tannic blue, thin but quite consistent; Very juicy pulp, of simple flavor, sweet but acidulous; Colorless juice.
Characteristics of the wine obtained from this grape variety The color of the wine obtained from the barbera is intense ruby ​​red and the perfume is fine, vinous and fruity, with pleasing floral notes of purple. If aged in barrique, it acquires spicy notes, toasted and more complex. The taste expresses an excellent balance between freshness, often well-defined, tannicity and alcoholicity, excellent texture and aromatic persistence with fruity nuances.
Notes Behavior compared to multiplication by grafting: Today the preferred portinhas are "420" and "Kober 5BB" (the latter tends to prevail on the first, but not everywhere the maturation of the grain takes place with it equally well). Little "Ruprestis du Lot" (which can cause drip) and, in very calcareous soils, the "41 B" (which in some cases has been shown to delay maturation). Nowadays the hybrids of "Riparia" x "Rupestris" have been abandoned, especially for the frequent pangs complained of in the grafts on the "3309".

Images Barbera

Barbera 1
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