Origins and Global Presence of Barbera and Sangiovese
Barbera: The Vibrant Heart of Piedmont
Barbera has its roots in the rolling hills of Piedmont, where it has been grown for centuries. Early records from the 13th century point to its strong presence in Monferrato, and today it remains the region’s most widely planted grape. Although you’ll also find Barbera in Lombardy and Emilia-Romagna, it’s the classic wines of Barbera d’Asti, Barbera d’Alba, and Barbera del Monferrato that truly showcase its lively, food-friendly style. Beyond Italy, Barbera has adapted well to new homes in California’s Sierra Foothills and Lodi, where the wines tend to be richer and fruitier. Australia, Argentina, and a handful of other countries are also experimenting with Barbera, proving its versatility and global appeal.
Sangiovese: Italy’s Classic Grape on the World Stage
Sangiovese is deeply woven into the fabric of Italian wine, especially in Tuscany’s famous regions like Chianti and Brunello di Montalcino. Its name hints at ancient roots, but it was first clearly mentioned in Tuscany in the late 1500s. Over time, Sangiovese became the backbone of many iconic Italian wines, thanks to its ability to reflect the character of different soils and climates. While Italy remains its spiritual and practical home, Sangiovese has also found a foothold in places like Corsica, California, and Australia. Each region brings out a new side of the grape, from the herbal, savory styles of France’s Corsica to the juicy, fruit-forward versions in the United States. Still, nowhere does Sangiovese shine quite like it does in the hills of central Italy.