Barbera Sarda

Barbera Sarda is a grape variety used in the production of wine. It is primarily grown in the Sardinia region of Italy, hence the name 'Sarda', which is Italian for Sardinian.

History

The origins of Barbera Sarda are not well documented, but it is believed to have been cultivated in Sardinia for centuries. It is not related to the more famous Barbera grape from Piedmont, despite the similar name.

Viticulture

Barbera Sarda is a late-ripening grape, typically harvested in late September or early October. It is well-suited to the warm, dry climate of Sardinia, and is resistant to many common vine diseases. The grape produces high yields, but quality can be variable.

Wine Production

Barbera Sarda is used to produce both red wine and rosé wine. The wines are typically high in acidity, with medium to full body and flavors of red fruit. They are often aged in oak barrels to add complexity and tannin structure.

Food Pairing

Due to its high acidity and robust flavors, Barbera Sarda pairs well with a variety of foods. It is particularly well-suited to dishes from the Sardinian cuisine, such as porceddu (roast suckling pig) and malloreddus (Sardinian gnocchi).

See Also

• List of Italian grape varieties
• Italian wine
• Sardinian cuisine