Denominazione di Origine Controllata e garantita
Barbera d'Asti D.O.C.G. covers hillsides in Piedmont, across the provinces of Asti and Alessandria, comprising 167 communes: 116 in the province of Asti and 51 in the province of Alessandria. Vines are planted exclusively on hillsides; valley floors and land that is too damp or insufficiently sunny are excluded. Two soil types define the area: "terre bianche," Miocene marl and calcareous sands rich in calcium carbonate, and "sabbie astiane," Pliocene sands that yield wines which mature faster. The climate is temperate to moderately warm. The barbera grape makes up at least 90% of the blend, complemented by up to 10% of other non-aromatic black grape varieties authorized in Piedmont. Within the Piedmontese vineyard, Barbera d'Asti is distinct from Barbera d'Alba, grown in the Langhe hills, and from Barbera del Monferrato, whose production area is larger.
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Barbera d'Asti produces dry red wines with an intense ruby robe that takes on garnet hues with age. The nose, marked by black and red fruit (cherry, plum, berries), evolves toward spicier, jammier notes after a few years. On the palate these are full-bodied wines with bright acidity and balanced tannins. Two levels exist: Barbera d'Asti, meant for earlier drinking, and Barbera d'Asti Superiore, whose extended aging, partly in wood, brings more structure along with notes of vanilla, cinnamon, cocoa and licorice; the latter has greater aging potential. Young, Barbera d'Asti pairs with pasta in robust sauces, pizza and cold cuts. The Superiore, fuller-bodied, suits grilled or braised red meats, game and matured cheeses.
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