The Barsaglina grape variety is found only in the province of Massa Carrara, where it covers a total cultivated area of just 33 hectares. Barsaglina remains a niche product due to its very low production, but at the same time, it has attracted curiosity and interest from areas outside the Colli Apuani, expanding its territories to reach the Colli di Luni in Liguria. By the late 20th century, the Barsaglina grape was considered on the verge of extinction, largely because it was believed to impart unpleasant aromas to the wine, even emitting bad odors that discouraged drinking.

In reality, the unpleasant odors were due to deficiencies in traditional winemaking techniques where it was cultivated, so much so that accurate vinifications disproved these rumors. In the early 2000s, the cultivated area of Barsaglina was only 30 hectares. It has been demonstrated that the Barsaglina grape has morphological similarities with the better-known Sangiovese, suggesting a close relationship between the two varieties. Barsaglina has a medium-length, pyramidal-shaped cluster. The berry has a very pruinose, black-violet skin and juicy pulp that is slightly pink and has a neutral flavor. It is a grape variety that has good production, is resistant to all adversities but suffers greatly from powdery mildew. The wine obtained from Barsaglina has a high content of anthocyanins and phenols, making it tannic and intensely colored. The nose recognizes aromas of berries, currants, and violets. In the mouth, the wine has good body and presents acidity that allows for good aging. Thanks to these characteristics, Barsaglina, nine years after its introduction into the Candia dei Colli Apuani DOC, has gone from being used in low percentages to add body and color to wines to being vinified as a pure variety.