It is also called “Barbera ciarìa”,
“Barbera 'd Davi”, “Barbrassa”
and “Barbera dou ciorniou”, that is to say
local varieties (by now very rare) of Piedmont germoplasm
that must not be mistaken for Barbera. “Barberùn”
wines, that were shown to be present in several areas
of Piedmont region with distinct characteristics, with
respect to Barbera are mainly different wine varietals.
Barbera riccia (“curly Barbera”) is likely
to be considered a Barbera affected by viral symptoms
(attributable to “Grapevine fanleaf”). White
Piedmont Barbera has in common with Barbera wine varietal
only the elongated shape of its berries. To conclude,
Sardinian Barbera actually corresponds to the Carignan.
Shoot: the apex is very bloomy,
white-greenish coloured with margins from pink to crimson.
The upper small leaves (from 1 to 3), white-greenish
coloured with golden reflexes and crimson margins, are
cottony in the lowest part. The bottom small leaves
(4-5), with outward-facing margins, are golden-yellow
coloured with copper shades, very bloomy in the lowest
Adult leaf: average size,
pentagonal, five-lobed; lyre-shaped petiolar sinus,
closed or with slightly overlapped margins; upper lyre-shaped
lateral sinuses, at times with overlapped margins; more
or less deep lower U-shaped lateral sinuses. The leaf
blade, smooth or slightly bowl-shaped, has a finely
bullous surface (slightly gathered at the base of the
main veins) and it is dark green coloured with green
or with pink-coloured veins in the lowest part. Vine-shoot
bottom leaves often crimson brightly and precociously,
and this is not necessarily due to viral diseases or
leafhopper stings. Irregular teeth, averagely prominent
with a wide base and scarcely convex margins. Lower
leaf surface with very bloomy leaf blade and highly
Ripe bunch: average size and
length, pyramidal and winged (with short wings) or cylindrical
and winged, fairly compact; average length stalk, light
Grape berry: average/large
size (2,5 g), ellipsoidal (d.e./d.l.= 0,87); the skin
is averagely pruinose, blue-black coloured.
Budding: average-early (within
the first half of April).
Flowering: average period (between the first
and the second ten days of June).
Onset of ripening: average period (second ten
days of August).
Grape ripening period: average-late (first
ten days of October).
Growing approach and use
Vigour: average; the shoots,
with average long internodes, tend to drop back and
to show well developed and vigorous leaf tendrils.
Fertility and production: very high fertility,
also at lower bud level; secondary shoots are usually
productive; high and constant productivity.
Training and pruning: very plastic wine varietal,
appropriate for different types of training and pruning;
nevertheless, the high forms cause an increase in grape
fixed acidity (considerable in this varietal), it is
not proper for most growing environments; usually, pruning
is mixed (Guyot), best with only one fruit cane of 10-12
buds, it nevertheless adapts very well also to short
Multiplication: excellent with most common
Trouble susceptibility and vine
diseases: Barbera is slightly susceptible to grape
downy mildew, but it fears above all mould and grape
sour rot; in some environments it can show symptoms
due to potassium deficiency (usually not serious symptoms)
at leaf level.
Oenological attitude: also from an oenological
point of view, Barbera wine varietal is characterized
by high versatility: its grapes, provided with high
fixed acidity, are used for a wide range of wines. It
was also used for the production of sparkling wines
(particularly white sparkling wines), more frequently
(thanks to its good anthocyanin composition and the
few tannins) for “new wines”, for red wines,
for young and fizzy wines, for medium-bodied still wines
and at last, with ripe grapes and more or less prolonged
ageing in wood, for rich and generous red wines, often
very elegant wines.