Barbera is grown in most of California’s major wine grape production regions, and is valued as a productive cultivar producing fruit with good color and acidity. In 2004, there was a total area of 3340 hectares planted to Barbera in the state. Barbera was brought to California by Italian immigrants from Piemonte who settled in our state during the late 19th Century. Many Italian immigrants came to work in the forests and saw mills of California, as well as in the fishing and agricultural industries (hops, pears, dairy and other crops). At first, many vineyards were planted by Italian immigrants for their own consumption– and wine was also traded or sold to local customers. Often, grape vine buds of desired cultivars were stored in potatoes and carried from Italy to California, arriving in good condition for propagation. Barbera was probably introduced initially to our state in this manner. To view the full article, follow the link on the right.
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