The Barbera grape is widespread in Piedmont, Lombardy and in various regions of central Italy. "La" Barbera is traditionally indicated for women (the Barbera in fact). 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 is the most widespread red grape variety in the region and together with Sangiovese the most widely distributed vine in Italy. In the past, Piedmontese Barbera was considered a “rustic” wine, but over time it has increased its fame thanks to far-sighted producers who have been able to create, through appropriate winemaking processes, both excellent wines ready to drink and wines of medium longevity and good structure that resist time and evolve with refinement. Like Nebbiolo, Barbera also recognizes the nature of the soil of origin from which the diferent imprint that can be seen in the different names that represent it.

Barbera is a typical wine of Piedmont. It is obtained from the homonymous autochthonous vine, although it is known as less ancient than others cultivated in Piedmont, such as moscato, grignolino and nebbiolo. Its expansion has been constant over the centuries and today the vine from which it is obtained is the most widespread in the region among those with red berries, mainly in the areas of Alessandria, Alba, Asti, and Oltrepò Pavese. Barbera can be marketed under different denominations of controlled origin, often with particular types, such as Barbera di Asti, d'Alba or Canavese. Typically Piedmontese is also the "lively Barbera", a young wine with a slight effervescence. Among the barbere of Alba, Asti and the Monferrato we find quite important differences, due to the variation of the regional territory in relation to the different areas. Barbera is to be drunk young in its version without aging, to be left a few years before tasting it. Above all in its higher versions we find that the tannins (which make it rich in gallotannic acid and therefore particularly sour taste) are quite pronounced and consequently if drunk shortly after being bottled makes the palate have a certain angularity, which slowly rounding up with the passage of time. Some barbera can, in the best years, reach 15 °, without showing its particularly strong alcohol content, as the structure of the wine tends to balance it making it pleasant and easy to drink.