The most common grape in north west Italy, where for long it was responsible for lightish, bitter cherry-flavoured wines with marked acidity. It is planted extensively in Piedmont and south-west Lombardy and accounts for over 50% of the wine produced in the region. The majority is sold simply as Barbera del Piemonte, but the best wines are the DOCs, Barbera d'Alba and Barbera d'Asti. It ripens late (after Dolcetto but before Nebbiolo).

The wines are usually ruby red in colour with notably low levels of tannins. They have a pronounced acidity that can be accentuated by overproduction. Barbera wines range from light, tart mouth washers through to powerful, intensely flavoured wines that require extended cellaring.

It is also grown in California, Mexico and Argentina.