Barbera is a well-known grape planted in Piemonte. It has been known for centuries for producing wines of great acidity and low tannin. The fact that Barbera has such naturally low tannin and high acidity makes it perform very well in oak. As opposed to some red wines which get too “oaky,” tannic, and even flabby with oak influence, Barbera seems to take to the oak well and—in the right winemaking hands—can greatly benefit from barrel fermentation and aging. Probably one of the best examples of Barbera which has a perfect balance of oak influence and varietal expression is Carlin dePaolo’s Barbera d’Asti “Superiore” Ad Libitvm.
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