Barbera

Barbera is one of the most planted grapes in Italy's Piedmont region, where for centuries it was the everyday red wine — overshadowed by the aristocratic Nebbiolo. Its signature is the combination of very high acidity with low tannins, which produces juicy, fresh wines that are enormously friendly with food. It arrived in Argentina with Italian immigration and took root in eastern Mendoza and San Juan, where the warm climate softens its natural acidity. There are young, fruity styles as well as oak-aged versions that gain body and complexity. It's a Mediterranean-profile grape ideal for the Argentine table with Italian roots: pasta, pizza, and cured meats.