Sangiovese and Barbera
In this cuvée, Sangiovese’s tart cherry fruit combines with Barbera’s often juicy cherry and plum fruit. Sangiovese usually contributes a more pronounced tannin structure, spicy nuances and a rather firm body; Barbera adds fruit richness and can lend more body despite its lower tannins. Both have pronounced acidity, so their combination is not necessarily milder, but above all fresh and lively. In the glass, the blend is usually ruby red, ranging from fruit-forward to spicy and structured, depending on how it is aged.
Sangiovese is particularly associated with Tuscany, and Barbera with Piedmont ; however, their combination does not constitute 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 in rich sauces, roasted meat or aged cheese.
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