Barbera d’Asti was recognized as a DOC (Controlled Designation of Origin) in 1970; in 2000, three different sub-zones were included in the rulebook: Nizza (which became an independent DOC in 2016), Tinella and Colli Astiani. Finally, in 2008 Barbera d’Asti was recognized as a Controlled and Guaranteed Designation of Origin (DOCG).
Barbera grapes are cultivated on the sunniest hills in the Asti and Monferrato areas. Usually they are harvested in the second half of September. The cultivation process is the same for all styles and is intended to maximize the quality of Barbera wines. Conversely, two vinification methods are used – in fact, next to the traditional vinification in steel, that is used to produce more fresh and straightforward wines, the use of casks and barrels has grown over the years. This second vinification method is used to produce the Superiore quality, more complex, which can be aged for an extended period before consumption. Although fresh and pleasant while young, Barbera d’Asti can wait for years for the best time to be enjoyed.
Barbera is one of the most representative grape varieties in Piedmont and covers approximately 30% of the 43,000 hectares of vineyards in the region. Originally from the Monferrato district, the grape variety is cultivated mainly in the provinces of Asti and Alessandria, where it is made into its very best expressions – Barbera d’Asti and Barbera del Monferrato – which earned the designation of origin (DOC) status in 1970. Barbera d’Asti is a wine linked with old farming traditions, which has succeeded in responding to different needs and tastes. Today it undoubtedly represents, possibly more than any other wine, a constantly evolving product, which improves as new knowledge in the viticultural and enological field is acquired and which, in terms of quality and quantity, can be presented to a vast, curious and demanding public. It is fully deserving of consideration as one of the most important Italian reds and increasingly receives international acclaim.
Production zone: 116 municipalities in the province of Asti and 51 municipalities in the province of Alessandria
Grapes: 90 to 100% Barbera (up to 10% other non-aromatic, red grape varieties cultivated in Piedmont)
Production yields: Max. 9 tons, corresponding to 63 hectoliters per hectare
Minimum aging required and release:
Barbera d’Asti: 4 months from November 1st after harvesting
Barbera d’Asti Superiore: 14 months from November 1st after harvesting, with at least six months spent in wooden barrels and 6 months in the bottle
Minimum total alcohol content:
Barbera d’Asti: 12% by vol.
Barbera d’Asti Superiore: 12.5% by vol.
The Superiore version, obtained with meticulous care and selection of the grapes in the vineyard, is aged in the cellar for at least 12 months, during which it has to spend at least 6 months in wooden barrels, completed by a period of bottle aging. It can only be released for sale from January 1st two years after harvesting. These are wines with a long cellar life, which can be appreciated even after 10 years in the bottle.
The color is ruby red, particularly intense in the Superiore style, tending towards garnet with age. The nose is intense, vinous when young, and persistent: cherries, plums and dark berries prevail, evolving into scents of jam and fruit preserved in spirit, followed by more or less intense balsamic, spicy and occasionally floral notes; with aging in wood it develops scents of cinnamon, cocoa and licorice. It is full to the palate, exceptionally warm and harmonious. Maturity contributes the complexity and richness of its sweet velvety tannins and lingeringly persistent aroma and flavor.
From the 2000 harvest on, within the context of the “Superiore” style, three areas of particular prestige have been created within the legal production zone: NIZZA, TINELLA and COLLI ASTIANI, defined by law as “subzones”. With restricted territorial identities and even stricter production rules, Barbera d’Asti Superiore is enriched with new, high quality variations that can be recognized by the wording on the label. In 2014, the Nizza sub-zone gave rise to a DOCG (controlled and guaranteed designation of origin) wine in its own right.
Production zone: the entire area of the following municipalities: Costigliole d’Asti, Calosso, Castagnole Lanze, Coazzolo, Isola d’Asti (exclusively within the area on the right-hand side of the Asti-Montegrosso road);
Grapes: 90 to 100% Barbera (up to 10% other non-aromatic, red grape varieties cultivated in Piedmont)
Production yields: Max. 7 tons, corresponding to 49 hectoliters per hectare
Minimum aging required and release:
24 months from October 1st after harvesting, with at least six months spent in wooden barrels and 6 months in the bottle
Characteristics of wines for consumption:
Minimum total alcoholic strength by volume: 13% vol .;
Minimum total acidity: 5 ‰;
Minimum net dry extract: 26 ‰
Production zone: the entire area of the following municipalities: Azzano, Mongardino, Montaldo Scarampi, Montegrosso d’Asti, Rocca d’Arazzo, Vigliano, the districts of Montemarzo and San Marzanotto Valle Tanaro in the municipality of Asti, Isola d’Asti and the area on the left-hand side of the Asti-Montegrosso state road;
Grapes: 90 to 100% Barbera (up to 10% other non-aromatic, red grape-varieties which may be cultivated in Piedmont)
Production yields: Max. 7 tons, corresponding to 49 hectoliters per hectare
Minimum aging required and release: 24 months from October 1st after harvesting, with at least six months spent in wooden barrels and 6 months in the bottle
Minimum total alcohol content: 13% by vol.
Characteristics of wines for consumption:
Minimum overall alcoholic strength by volume: 13% vol.;
Minimum total acidity: 5 ‰;
Minimum net dry extract: 26 ‰.
Barbera d’Asti DOCG is a ruby red color, brilliant and deep, which veers to garnet with time. To the nose, it is intense, vigorous, rich in alcohol. The vinous notes typical of youth are accompanied by a broad bouquet of red fruit, first crisp, then ripe, such as cherries, blackberries, raspberries and plums. Having spent time in oak, the Superiore style also displays spice notes – most typically vanilla and cocoa – that qualify this as a complex wine.
The sip is straightforward, thanks to some vigorous acidity, which prepares the palate for a dry, intense wine that fills the middle of the mouth, where the fruit marries a delicate floral note. Characterized by an enjoyable sapid sensation, Barbera d’Asti presents a round mouthfeel with a well-balanced sensory profile. In the Superiore style, the sensations are more complex, with notes of chocolate, vanilla and coffee, in counterpoint to the ever-present sweetness of the fruit.
On the whole, Barbera d’Asti – especially Superiore, is an intense, complex and persistent wine, a fine balance of harsh and soft components, amidst which a freshness surfaces, making every sip different, unique, inimitable.
In the standard version it perfectly accompanies a complete meal. The “Superiore” versions go well with haute cuisine, meat dishes and game. Ideal with cheeses, especially aged or blue cheeses.
