Unoaked barbera

[dbgilliand]

Can anyone recommend a barbera with no or little oak influence.

[L e e H olland]

Tre di berri has a good one. Very easy to drink on its own too, which I don’t think works for many barberas. All about the fresh berries and acidity.

Big fan of Palladino’s barbera as well, but I do think she puts hers in large botti or otherwise neutral oak.

[Otto Forsberg]

I'm not the biggest fan of Barbera, but every now and then I come across with some head-turners. These all show no obvious oak influence.

Elvio Cogno Barbera Pre-Phylloxera (does need some aging, though - can stay rather primary for remarkably long): fermented in stainless steel and aged in old, neutral botti casks.
Luigi Pira Barbera d'Alba: aged in old, neutral barrels and casks.
The aforementioned Trediberri Barbera d'Alba: only stainless steel. Very pure and fresh style.
Scarpa Barbera d'Asti La Bogliona: Aged in old, neutral 5000-liter casks. A very ageworthy powerhouse of a Barbera.
Giacosa Fratelli Barbera d'Alba Busije: A classically built single-vineyard Barbera, aged in old, neutral oak casks.

[John Morris]

Like Otto, I am an intermittent fan of barbera. The last one that excited me was the '18 Burlotto "Aves."

I find I like barberas in warm years -- years when I might not be so enthusiastic about the nebbiolo-based wines. Barbera's acid seems less dominant and the fruit more conspicuous in warm years (e.g., '15, '18).

[Otto Forsberg]

I find I like barberas in warm years -- years when I might not be so enthusiastic about the nebbiolo-based wines. Barbera's acid seems less dominant and the fruit more conspicuous in warm years (e.g., '15, '18).

I've also noticed the same thing - and that's exactly why I don't love warm-vintage Barberas!

To me, Barbera isn't particularly interesting a variety, but at least it is wonderfully high in acidity. In warmer vintages even that aspect of the variety is toned down, while Barbera's capacity to develop lots of sugar is cranked up, so often the wines can be 14,5-15% in alcohol and lacking the zip and freshness I love in a well-made Barbera. Sure, the wines still retain higher acidity than most (or any) other varieties, but I still prefer my Barbera light, crunchy and very high in acidity!

[Mikael OB]

Principiano’s barbera Laura is terrific.
One of the best barbera’s out there in my opinion. Terrific drinkability. Personally I haven’t enjoyed more ambitious versions, to me the tension, energy and acidity of barbera is the beauty of the grape.

[Eric Ifune]

Barbara is better with some oak, IMHO. Low tannins and high acidity can be helped with a bit. Of course, one can overdo it as with anything.

[Sean Corbett]

G.D. Vajra Barbera D'Alba

Combo of neutral oak and stainless. Great texture and very enjoyable.

[ChrisJames]

Elio Sandri - Barbera d'Alba aged in botti like a Barolo. Serious stuff than can age like a Barolo. For Scarpa Barbera lovers.

[Todd Tucker]

Many of these are mentioned above

But I would vote for
Burlotto regular Barbera (I like this fresher style than his more serious "Aves" bottling
Trediberri
Elio Sandri
Brovia Barbera Ciabot del Fi
Poderi Colla Costa Cruna
Barale
F. Rinaldi

In the imaginary world where you can get them at good prices
Bartolo Mascarello
Guiseppe Rinaldi

In a fuller bodied mold:
G. Conterno's Cerretta I prefer the fruit profile to the Francia bottling
Cogno's Prephylloxera bottling is terrific in this style
Burlotto "Aves"
Vajra Barbera Superiore
Cappellano's Gabutti

Happy hunting!

[Mark Cochard]

Iuli from Monferrato

[ChrisJames]

Many of these are mentioned above

But I would vote for
Burlotto regular Barbera (I like this fresher style than his more serious "Aves" bottling
Trediberri
Elio Sandri
Brovia Barbera Ciabot del Fi
Poderi Colla Costa Cruna
Barale
F. Rinaldi

In the imaginary world where you can get them at good prices
Bartolo Mascarello
Guiseppe Rinaldi

In a fuller bodied mold:
G. Conterno's Cerretta I prefer the fruit profile to the Francia bottling
Cogno's Prephylloxera bottling is terrific in this style
Burlotto "Aves"
Vajra Barbera Superiore
Cappellano's Gabutti

Happy hunting!

Very nice list. Unless he changed style, Barale was using some oak in his barbera (well, 18 years ago). And if G. Conterno's is affordable, then so is B. Mascarello's! I think they are both around $50?

[Gary Schulte]

Mauro Molino Barbera d’Alba......completely done in stainless steel. Nice wine with good but not excessive acid grip. The MM d’Asti is also stainless steel but I’ve not had this one....yet.

[Gary Schulte]

Would also add a nice barbera from Pico Maccario that is completely done in stainless steel. The bottling is the Lavignone from Barbera d’Asti.

[Todd Tucker]

Thanks Chris,

Good point on the Conterno vs Bartolo cost.

Re: Barale, I don't think their Barbera sees any wood nowadays. I thin it is all inox and maybe some botti. I can find out definitively if you would like.

[Oliver McCrum]

Would also add a nice barbera from Pico Maccario that is completely done in stainless steel. The bottling is the Lavignone from Barbera d’Asti.

Good point. The basic bottling from most Asti Barbera producers is usually stainless steel only, that would be a good place to start.

SHILL ALERT: we import the wines of Agostino Pavia for some US markets, made near the famous
Barbera d'Asti terroir of Agliano; their basic bottling is called Blina, I like it a lot. Classic raspberry/cranberry flavors, fresh acid...

[ChrisJames]

Would also add a nice barbera from Pico Maccario that is completely done in stainless steel. The bottling is the Lavignone from Barbera d’Asti.

We went through a few cases of this as a house wine some years back when the budget was sketchy. Straight off the grocery store shelf it was $12.99. Drinking it, I would have sworn it saw some oak just considering how rich and dense it was. Pretty impressive juice for the price. They must make a lot of it if a chain grocery store can carry it.