Barbera N
Name of the variety in France
This variety is originally from Northern Italy (Piedmont).
There is no officially recognized synonym in France nor in the other countries of the European Union, for this variety.
Legal information
In France, Barbera is officially listed in the "Catalogue of vine varieties" since 2014 on the A list and classified. This variety is also listed in the catalogues of other Member States of the European Union: Bulgaria, Cyprus, Croatia, Greece, Italy, Malta and Slovenia.
Wine grape variety.
Evolution of cultivated areas in France
ha 0.5
Descriptive elements
The identification is based on:
- the tip of the young shoot with a slightly piping distribution of anthocyanin coloration and a high density of prostrate hairs,
- the yellow young leaves with slightly bronze spots and a medium to high density of prostrate hairs,
- the shoots with long and red-striped internodes,
- the small to medium, circular or pentagonal, dark green adult leaves, with five or sometimes seve, lobes, deep U or club-shaped upper lateral sinuses (on the suckers, the leaves can be extremely divided, with very wide and very deep lateral sinuses), a slightly open or closed V-shaped petiole sinus with overlapping lobes, not numerous teeth, medium compared to their width at the base with straight or convex sides, no anthocyanin coloration of veins, a thick, moderately blistered leaf blade, flat or slightly revolute on the edges, and on the lower side of the leaves, a medium density of erect hairs and a low to medium density of prostrate hairs,
- the ellipsoid berries.
Genetic profile
Allel 1 131 223 249 182 192 244 238 233 251
Allel 2 133 223 253 186 200 260 254 259 271
Bud burst: 1 day after Chasselas.
Grape maturity: mid-season, 3 weeks and a half after Chasselas.
Suitability for cultivation and agronomic production
Barbera has a semi-erect bearing and a regular fertility. It is vigorous and can produce high yields if its vigor is not managed. It is best to prune it long, with a sufficient trellis as its shoots are long. This variety is adapted to clay-limestone dry and not very fertile soils. It is, in certain circumstances, sensitive to potassium deficiency.
Susceptibility to diseases and pests
Barbera is a little sensitive to downy mildew and is very sensitive to grey and sour rot. This variety is often affected by grapevine leafroll-associated virus and, in California, by Pierce's disease.
Technological potentiality
Barbera's bunches are medium in size and compact. Their peduncle is particularly long and remains green or not very lignified. The berries are medium, simple-flavored, with bloom, a moderately thick skin and a juicy pulp. The fruits keep a high acidity when ripe. Barbera is used to produce a large range of wines: sparkling wines of the "spumante" or "frizzante" type, new wines, and with riper grapes, red wines that are aged in wood barrels, colored, rich, generous and elegant.
Clonal selection in France
There is no certified clone for this variety yet.
Bibliographic references
- Documentary collections of the Centre de Ressources Biologiques de la Vigne de Vassal-Montpellier, INRAE - Institut Agro | Montpellier, Marseillan, France.
- Dictionnaire encyclopédique des cépages et de leurs synonymes. P. Galet, 2015, Ed. Libre&Solidaire, France.
- Traité général de viticulture, Ampélographie. P. Viala and V. Vermorel, 1901-1909, Ed. Masson, Paris, France.
- Registro nazionale delle varieta di vite. Ministère de l’agriculture italien [web site, visited in 2020].
- Registre Ampélographique International. 1961-1972, Ed. OIV, France.
- Wine Grape Varieties of Australie. G.Kerridge and A. Anticliff, 1999, Ed. CSIRO, Australie.
- Wine Grape Varieties in California. L. Christensen et al., 2003, Ed. University of California Agriculture and Natural Ressources, Etats-Unis.
- Grape Cultivars for Wine Production in South Africa. P.G. Goussard, 2008, Ed. Cheviot, Afrique du Sud.