Barbera is synonymous with Piedmont alongside Nebbiolo and Dolcetto. Known for ease of cultivation, it appears in both blended and varietal wines, but its high acidity often makes it a preferred choice for blends.

Barbera wines exhibit a notably deeper colour compared to those crafted from the Nebbiolo grape.  Young Barbera varies from Nebbiolo as they exhibit softer tannins, characterized by a red cherry, when they are matured and aged for few years, it turns to a sour-cherry note.  Younger Barbera tends towards more red fruit, and the riper once tent towards black fruit. Barbera can also have spices such as anise and black pepper as well as floral aromas like violets.