Barbera

this variety is fairly homogeneous; the main differences are about vigor, cluster, berry size, productivity and quality of the product. he bud presents a whitish-green, partially carmine-coloured, expanded apex. The medium-sized, pentagonal, five-lobed leaves have a lyre-shaped closed petiolar sinus with overlapping edges and a tomentose underside. The rather compact cluster is medium-sized, cylindrical and pyramidal. The medium-sized ellipsoidal berry presents a thin pruinose skin and a juicy flesh with a neutral flavour.

vine of medium vigour, with a semi-upright growth habit; it is relatively vigorous and has plastic shoots, with medium internodes. It adapts to different types of soil, preferably argillaceous ones on well-exposed hilly areas.

it adapts to various training systems, especially to Guyot and to medium and long pruning, but not too rich. It is crucial to keep the grapes well ventilated, in order to mitigate botrytis attacks.

it is slightly susceptible to powdery mildew and more susceptible to botrytis, depending on the compactness of the cluster. It is very susceptible to boron and potassium deficiency, especially in light, sandy soils.

it produces a more-or-less intense ruby-red wine, with a delicate vinous fruity scent. It is quite structured, acidic and tannic, sometimes sparkling and agreeable in its youthful scent. In classic growing areas it can produce a full-bodied, dry and tannic wine, suitable for ageing. In order to obtain fine wines, it is necessary to limit its vigour and productivity and to choose clones with a high oenological potential.

Barbera R4, VCR19, VCR101, VCR207, VCR223, VCR433, AT84, CVTAL115, CVTAT171, CVT83, CVTAT424, MIB12, MIB34, 17BA, CVT-GJ1, CVTOB66.