Barbera d’Asti Docg
Barbera d’Asti wines, DOC since 1970, joined the ranks of the DOCGs with the 2008 harvest, a sign of an evolutionary journey that has found the road to the highest quality. In recent years, increasing numbers of producers have chosen to transform the more traditional style of wine into a ful-bodied, soft, stable red wine, as can be obtained from Barbera grapes when they have perfectly ripened.
To raise the level of ripeness reached by the grapes, growers have enhanced the best vineyards for exposure and physiological balance of the plants. This has led Barbera d’Asti to its current situation characterized by wines that have more moderate acidity and a greater concentration of colorants-a direct result of the improvement in the level of ripeness. Thanks to these changes, the wine has improved its image and is starting to establish itself in more distant markets. A further qualitative leap is due to the success of the wines of Superiore level produced by selected grapes and with personalized vinification techniques, enhancing their expressive ability in terms of taste and aroma.
|Grape varieties:||Minimum 90% Barbera, up to 10% other red Piedmont grapes.|
|Delimited zone:||Over 110 designated communes in the provinces of Asti and Alessandria.|
|Type:||Barbera d’Asti, Barbera d’Asti Superiore, Barbera d’Asti Superiore Nizza, Barbera d’Asti Superiore Tinella, Barbera d’Asti Superiore Colli Astiani.|
|Aging requirements:||4 months; Superiore requires 14 months aging (18–24 months for subzones) with at least 6 months in oak.|
|Actual alcohol level of wine:||12.0% (12.5% for Superiore and vineyard-designated wines, 13% for subzones).|
Barbera has been cultivated throughout Piedmont for many centuries. The area of cultivation corresponds to the feudal lands of the Monferrato nobility. Barbera is a very adaptable vine, capable of growing in various types of soil and microclimates and of responding with constantly high yields and a richly colored juice-all factors that made it very popular with the contadini (farmers) of the past. Barbera became important in the late 19th century because of its resistance to phylloxera, the vine pest that had destroyed many vineyards. It was soon the most widely grown Piedmontese vine, and Barbera wine was present on every table.
The Barbera vine is a vital part of the Piedmont wine scene, capable of producing both grand wines for aging and youthful reds to be enjoyed immediately. In the past, Barbera was considered too rustic to be fully commercial, but with time this opinion has changed. With careful vinification, some truly excellent wines have been produced with this grape, both for immediate consumption and for medium-term aging with good preservation of their original characteristics. Like Nebbiolo, Barbera captures the typical features of its area of origin: the soft imprint of those calcareous marls that are often called le terre bianche (“the white earth”). Today, more than one out of every three vines in Piedmont is Barbera. A native of Monferrato, the grape is grown mainly in the provinces of Asti and Alessandria.
Via Morelli, 15
Tel: +39 0141 598998
Fax: +39 0141 598984