Barbera 2.0 is the name of the project signed by the Consorzio Barbera d’Asti e Vini del Monferrato in collaboration with the Department of Agricultural, Forestry and Food Sciences of Turin University.

This study began in 2017 with the aim of identifying the oenological peculiarities of Barbera d’Asti in its vast cultivation areas, which covering a total of 5,425 hectares and account for around 12% of all the vineyards in Piedmont. This very large extension spreads over 116 municipalities in the province of Asti (4,540 ha) and 51 in the province of Alessandria (885 ha), and has prompted a question: is it possible to characterise the wines produced on the basis of oenological peculiarities traceable to specific zones within the appellation? Hence the suggestion to ideally divide the territory of the appellation into even zones, attributing chemical values and sensory profiles to them, based on a scientific analysis of the wines produced. These can then be used by producers, communicators, consumers and enthusiasts confidently and safely.

This work began with the sourcing of 111 labels placed under examination, 82 of Barbera d’Asti Docg and 29 Barbera d’Asti Docg Superiore, with five blind tasting sessions in which the bottles were made anonymous. It was a way of elaborating an analytical framework capable of rendering all the complexity of Barbera, which changes in chemical and organoleptic nuances according to the area of origin and is a sign of the great richness and versatility of this highly identifiable grape variety.

In terms of oenological characterisation, the correlation between the sensory profiles of Barbera d’Asti and the chemical-physical characteristics led to the production of useful data for the classification of the wines. With regard to territorial characterisation, firstly with the division of the production area into territories distinguished by uniform production and comparable soil and climate conditions, micro-vinifications were carried out on samples from 13 different areas represented by the same number of vineyards. These led to the identification of peculiar and distinctive characteristics, favouring a characterisation of the appellation based on uniform areas, each defined by the chemical and sensory characteristics of the wines produced.

Besides outlining an even more detailed mapping of the Barbera d’Asti areas, opening up new spaces for future development and communication, the results will also serve to support new studies in oenological research starting from an area and an appellation appreciated worldwide. This project has been realised thanks to the generous support of the Piedmont Region and the Fondazione Cassa di Risparmio di Asti, which confirm their belief and investment in research by supporting tangible actions that have a virtuous impact on the companies and production fabric of the region.

Download the project presentation

Barbera 2.0 Meeting