Vianova Barbera I.G.P.

Barbera grape is one of the most cultivate variety in the province of Benevento. It is growth here since the seventh century, in fact in a lot of book, we can find description of how this grape was used. Mostly was a grape used to correct the color of the other variety of grape. So we can truly call it Barbera del Sannio.





Barbera 100%

Area of production

Paupisi (BN)

Type of soil


Vineyard orientation

South /south-west

Hight of the vineyard

250 above sea level

Vine growing method


Density of vineyard

3500 vine per ha

Av erase age of the vineyard

15/20 years old

Grape yield

80 Hl/Ha

Juice yield

48 hl/ha

Bottle Production

1.000 bottles

Gambero Rosso 2021 Quality/price
Vini Buoni d’Italia 2020 Quality, balance and drinkability


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The harvest is between the end of September, beginning of October. The grapes are handpicked and moved to the winery in small crates of 18kg. In the winery the grape are crushed and destemmed, then the fermentation start with the skin maceration at a controlled temperature. When both fermentation alcoholic and malolactic are done, and after few decantations, the wine is filtrated and bottled.

Great and intense color with purple reflex. The aroma is rich of fruit with berries and sweet spices. The mouthful is balanced and fresh with good fruit taste that came back from the aroma. Soft tannins and a bit of acidity make this wine good for a different variety of pairings.

Serving temperature 14/16°C In an aromatic wine glass is great to pair with typical mediterranean plates, lasagna, pasta. The best pairing you should not miss is with cod fish in casserole with capers, olives and tomatoes.

Keep the bottle in vertical position at a temperature of 18° max. Keep it faraway from light and hot places. Best to drink in the first 3 year after harvest.