The Barbera fruit is a dark - skinned grape variety that is grown in many wine regions all across Italy. It ranks third in the most widely grown red grape variety in Italy, after Sangiovese and Montepulciano. The Barbera fruit has a naturally high acidic level, and so it can be grown and nurtured in warmer - climate regions without worrying about producing flat and overblown wines. Another advantage of this increased acidity is that it balances nicely with the characteristic cherry flavours of Barbera wines. The lovely bouquet of a typical Barbera wine exhibits aromas of lavender, violet, incense, vanilla, anise, nutmeg and incense. The ripe palate houses blackberry, dried strawberry, plum and dark cherry flavours, supported by oak hints. The high acidity and low tannin palate profile leads to a clean and fresh finish. Pair Barbera wines with mushrooms, sage, cinnamon, dark meats and Tajarin pasta dishes to experience their true magnificence.