Sangiovese and Barbera
This cuvée combines the tart cherry fruit of Sangiovese with the often juicy cherry and plum fruit of Barbera. Sangiovese usually contributes more pronounced tannin structure, spicy nuances and a rather taut body; Barbera adds fullness of fruit and, despite its lower tannin, can provide more body. Both have pronounced acidity, so their interplay is not necessarily softer, but above all fresh and lively. In the glass, the blend is usually ruby red, ranging from fruit-driven to spicy and structured depending on its aging.
Sangiovese is particularly associated with Tuscany, Barbera with Piedmont ; however, their combination does not represent a uniformly defined classic wine style. The aging potential depends on grape quality and aging: Sangiovese provides tannin-driven structure, while Barbera contributes acidity and fruit concentration. It pairs well with pasta with rich sauces, roasted meat or aged cheese.
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