Barbera Noir Grape Vine
This lesser known varietal of Northern Italy has been considered the “people’s wine”, as it is affordable and produces delicious full-bodied and food-friendly wines. Barbera is most often referred to by its regional names of Barbera d’Asti and Barbera d’Alba, where it is planted at lower elevations on the slopes of Piemonte. Barbera does best in slightly warmer climates, and there is a small amount of it planted in the Columbia Gorge and Southern Oregon. This variety is rather vigorous, so it benefits from attentive pruning and well-draining soils.
The wines that this grape produce can be almost inky in color, yet have the ability to drink light on their feet due to the high acidity and low tannins. Brooding notes of boysenberry, cherry, cloves and licorice stand up well to red sauces, making this the ultimate pizza night wine.
Name: Vitis vinifera
Site and Soil: Grapes like full to 1/2 day sun and well-drained soil. Grapes are drought resistant once they are established.
Rootstock Description: 3309C
Pollination Requirements: Self-fertile.
Hardiness: Hardy to minus 10° F.
Bearing Age: 2-3 years after planting.
Size at Maturity: 10-12 ft. in width on fence, trellis, or other support.
Taste: Boysenberry, cherry, cloves, and licorice notes
Bloom Time: May
Ripening Time: Late September
Yield: 10-15 lbs.
Pests & Diseases: Repel birds with flash tape or cover plants with bird netting.
USDA Zone: 7-9