Why does Barbera taste like that?

Characteristically low tannin and high acidity. Commonly associated with sour cherry, blackberry, plum, dried herbs.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Cooler growing-season temperatures are associated with slower sugar accumulation and with higher retained acidity, because malic acid is respired more slowly at lower temperatures — particularly at night.

Varies: Season length matters as much as temperature. A long cool season can ripen fruit fully while retaining acidity; a short one may not ripen it at all.

Not claiming: That climate puts flavours into grapes. Climate acts on the vine’s physiology, and the picking decision then determines what reaches the bottle.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Fermenting on the skins extracts phenolic compounds, including the tannins that produce astringency. Extraction rises with time, temperature and alcohol level.

Varies: Extraction is not linear. Anthocyanins come out early and quickly; tannins continue throughout and beyond fermentation, and post-fermentation maceration can reduce perceived astringency by polymerising them.

Not claiming: That longer maceration always means more perceived tannin. Extended maceration frequently softens a wine rather than hardening it.

Anthocyanins are extracted from black grape skins during skin contact, which is where red wine colour comes from. Most extraction happens in the first days.

Not claiming: That colour depth indicates quality or body. Nebbiolo is pale and highly tannic; deeply coloured wines can be light-bodied.

Three to six years. Very high acidity and almost no tannin means it ages on acid alone, which works well enough but gives a shorter run than a tannic red.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.