Barbera vs Ciliegiolo

Barbera is more acidic, Ciliegiolo is more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Barbera

Red · Italy

bright cherry, low tannin, zesty

Ciliegiolo

Red · Italy

cherry, soft, juicy, light

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Medium; Very high
Acidity: Medium; 13 to 14.5%
Alcohol: 12 to 13.5%; 15 to 17 °C
Serve at: 14 to 16 °C; Montferrat, California, Australia, Argentina
Regions: Tuscany, Umbria

Only Barbera

Pork

Both pair with

Pasta with tomato sauce
Pizza
Charcuterie

Only Ciliegiolo

Chicken

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Barbera and Ciliegiolo pages.