This vine comes from Piemonte; in Slovenia, it offers its best wines in the Vipava area of Primorje. The vine relishes airy, warm, and rich soils; in poor soils the wine tends to be pale in both taste and colour. Attempts to improve the quality of unsuitable ground with heavy fertilization will spoil the wine since Barbera tends to draw its taste from the soil.
The wine is deep ruby-red, with an amaranth hue; the alcohol content is quite high, and the wine is rich and lively thanks to its moderate and balanced acids. The bouquet is quite noticeable, the predominant fragrance being that of raspberry, with a hint of violets. The young Barbera from Vipava is a pleasant wine, particularly light, fresh, and invigorating - a rare characteristic as this type of wine grown in other regions usually quite heavy and richly coloured. Barbera ages well.
Barbera is grown primarily in Primorje; the wine from Brda is heavier and more aromatic than that from the Vipava Valley.
Barbera should be served at 16 - 18 °C (60.8 - 64.4 °F) with smoked or dried meats - smoked ham, pršut (prosciutto), lean smoked or air-dried bacon - and roasts.
