Aging Barbera

4 thoughts on “Aging Barbera”

  1. Nice article, and you do raise an important point, that Barbera can age well — I recently tasted Giorgio Carnevale’s 2000 Il Crottino, a barrique aged Barbera, and despite the relative lack of acidity due to the heat of the 2000 summer it is quite nice. Eye-opening, even.

    One important thing to emphasize about aging Barbera is that who makes it, and what it is expected to be are both very important. The wine making has to be perfect, or strange things can happen in the bottle (I have noted this occasionally in older bottles).

    Also, both the Braida wines and the La Ghersa wines you discuss are several steps up from what one might call a Barbera d’Annata. The light zesty Barbera one is expected to drink young, perhaps with a platter of fried meats and vegetables shortly after release, isn’t necessarily going to be long lived.

    1. Kyle:

      Thanks for your thoughtful comment.

      You raise a good point on the 2000 Barbera from Carnevale. That wasn’t one of my favorite vintages, so it’s nice to know somw wines are performing better than expected.

      You’re also right to note that the simple Barberas are meant for food shortly after they’re released. Aging them would probably be counterproductive.

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