Barbera should be served at room temperature. The more structured styles will benefit from being poured into a decanter and allowed to breathe for up to one hour before serving. 

Most Barbera is typically ready to drink upon release, although more sturdier examples can age up to six to eight years from vintage date.

Buying (and drinking) an older bottle will typically get you a mellower softer wine with less obvious fruitiness and more earthy aromas. A younger wine will offer brighter, juicier fruit flavours and a firmer more acidic texture.

Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-top closures which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.