Barbera is one of the most widely planted grapes in Piedmont, making up over half of the wine produced in the region. There are two primary DOCs in Piedmont, Barbera D’Alba and Barbera d’Asti. The wine of Asti tends to be fruitier, but less structured than the wine of Alba, and tends to see little oak treatment during vinification. Barbera D’Alba can be highly concentrated, highly structured wine, and thus benefits from barrel treatment. There is also a small amount of Barbera planted in California, the best of which is similar to the top wines of Alba.

Many of the top Piedmont producers of the Nebbiolo grape, source of Barolo and Barberesco, also plant Barbera on less favorable sites because of its adaptability; even in a marginal harvest, Barbera vines can be relied upon for consistent quality and yields. Indeed, highly acclaimed Barolo and Barbaresco estates produce some of the most desired Barbera wines as well. Considered by locals to be a perfect wine for everyday consumption, Barbera is an especially food-friendly wine because of its low tannins and moderately high acidity. Because of this acidity, Barbera pairs especially well with anything served with tomatoes, especially when they are in a rustic sauce.