Barbera is an important black grapes variety cultivated in Northern Italy, mainly in Piedmont, Lombardy and Emilia-Romagna. It is a versatile variety because it is used both in the production of generic wines (table wines), but also in important designations, both in purity and in assembly with other varieties.

There are three main aspects that characterize this grape: acidity, acidity and ... acidity. Well, it is not a typo, but what comes to mind as we think of its distinctly fresh wine. Precisely because of this intrinsic and pleasant characteristic, together with a moderate content of tannins, it is widely appreciated on many tables.

Its origins, as often happens, are unclear: some ancient documents already talked about it in the thirteenth century and allow us to localize its first use in the Monferrato, still today an important area with an enological vocation straddling the provinces of Alessandria and Asti.