Barbera d’Asti

Barbera D'Asti
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Barbera d’Asti DOCG

(Bar · bay · rah Dee · ahh · stee)

Southeast of Turin, in the heart of Italy’s hilly, truffle-rich Piedmont region, sits the historic province of Asti, which is widely known for its sparkling wine production, thanks to the enduring appeal of Asti Spumante and Moscato d’Asti. In addition, local wines Barbera d’Asti and Barbera d’Asti Superiore DOCG are among the most important Italian reds in the world, and the Barbera grape, grown on the sun-facing slopes of Monferrato hills for centuries, is Piedmont’s most-planted variety. A rich, ruby red color that borders on black, Barbera d’Asti offers gentle acidity and intensity, with a complex bouquet of juicy red fruit that becomes richer in the oak-aged Superiore.

Scenes from the Region

Sponsored by Consorzio Barbera d’Asti e vini del Monferrato

The iconic lands of Barbera D’Asti and Monferrato wines are a study in wine-growing excellence.

History

Ancient Ligurians are thought to have brought grape cultivation and winemaking to the Piedmont region, and the Romans’ arrival in the second century B.C. greatly expanded it. Once Rome fell, monks were largely the main stewards and innovators of wine-making in the area, particularly around the church-controlled cities of Carema and Gattinara.

The first recorded evidence of the Barbera grape is 1512, and its cultivation spread from Monferrato and throughout the surrounding area of Asti and Alessandria, on both sides of the Tanaro river. In 1798, through the nearby port of Genoa, Barbera spread to other Italian territories and internationally.

In 1970, Barbera d’Asti was officially recognized as a Controlled Designation of Origin (DOC), with three different sub-zones established in 2000: Nizza, Tinella and Colli Astiani. It wasn’t until 2008 that Barbera d’Asti became accredited with Controlled and Guaranteed Designation of Origin (DOCG).

Production

The cultivation process for Barbera d’Asti is the same across styles: Barbera grapes grown on the hills of Asti and Monferrato are harvested in the second half of September. There are, however, two vinification methods: The traditional method employs steel barrels, while casks and barrels have become more popular over the years to produce more complex, Superiore quality wines.

Geography and Climate

The Barbera grape variety covers roughly 30% of the 43,000 hectares of vineyards in the Piedmont region, largely clustered in the provinces of Asti and Alessandria. The Asti DOCG spans 167 townships among the Monferrato hills. 

The two main soil types for Barbera d’Asti are white soil, which is predominant in the north and rich in calcium carbonate, clay and silt, and the Asti sands, characteristic of the south and composed of marine sediment. It is typically found on steep hills near the banks of the Tanaro river. Grapes cultivated on white soil tend to produce wines that are fuller bodied and richer in color, while the Asti sands are associated with lower acidity and faster maturation.

Due to its geographic positioning, the confluence of chilly alpine air with warm Mediterranean weather makes for dramatic (and favorable) “diurnal swing”: The cold develops the wine’s intensity, and the warmth its richness. Notably, Piedmont’s climate is similar to that of Bordeaux, with around the same average summer temperature and rainfall. 

Grapes

Barbera is one of the most important red grape varieties in Piedmont, as well as the most abundant. Bright and fruity with notes of strawberry, raspberry and sour cherry, it is popular throughout Italy and thrives in clay-rich soil. Due to its high levels of acidity and low tannins, the grape lends itself well to a great diversity of wines, from everyday reds to more intense aged expressions. However, Barbera was somewhat undervalued as a workhorse grape until the 1980s, when pricey oak-aged Barberas showed off what it was truly capable of.

Classification

The production zone of Barbera d’Asti encompasses 116 municipalities in the province of Asti and 51 municipalities in the province of Alessandria. Wines must be 90 to 100% Barbera, and can contain up to 10% non-aromatic red varieties cultivated in Piedmont. Minimum aging required for Barbera d’Asti is four months, while Superiore ages for 14 months, with at least six of those in wooden barrels and six months in the bottle. The minimum total alcohol volume for Barbera d’Asti is 12% and for Barbera d’Asti Superiore 12.5%.

Most of Piedmont’s most famous reds are named after the grapes that make them, like Brachetto, Nebbiolo and Grignolino. Barbera d’Asti, which has the district’s name added to the grape name, signifies that the wine comes from a higher-quality area. 

Famous Producers

Marchesi Incisa della Rocchetta, Coppo and Braida di Giacomo Bologna are among the leading producers of Barbera d’Asti. Giacomo Bologna, in particular, is considered to be one of the primary stewards of the “Barbera revolution.” Inspired by a visit to California, Bologna refined his cultivation and winemaking practices in the 1980s, which included finding more favorable planting sites, lowering yields and aging in barriques.

Fun Facts About Barbera d’Asti

The ancient Ligurians who founded the village that became Asti called it “Ast,” meaning “elevated place.” When the Romans colonized it, they called it “Hasta.”

All About Monferrato

Sponsored by Consorzio Barbera d’Asti e vini del Monferrato

The territory of Monferrato, a UNESCO World Heritage Site located in the heart of Piedmont between the cities of Alessandria and Asti, is characterized by geological complexity and charm.

The region encompasses many nested appellations. There are a wealth of DOCs, including Albugnano, Cortese dell’Alto Monferrato, Dolcetto d’Asti, Freisa d’Asti, Grignolino d’Asti, Loazzolo, Malvasia di Castelnuovo Don Bosco, Monferrato, Piemonte and Calosso. Additionally, it includes several DOCGs, including Asti, Barbera d’Asti, Brachetto d’Acqui, Ruchè di Castagnole Monferrato and Terre Alfieri.

Understanding the landscape is key to fully appreciating the richness, value and complexity of wines produced across Monferrato. Alternating valleys and hills result in diverse microclimates, which allow for the cultivation of various grape varietals and the production of wines with unique and distinctive qualities. The exposure of the hills, which run from south to southwest, and variations in elevation, which range from 150 to 600 meters above sea level, deliver authentic expressions of terroir.

The Barbera grape may be the region’s most famous varietal, but other grape varieties have thrived in Monferrato since ancient times. For instance, the production area of Ruchè di Castagnole Monferrato DOCG specializes in Ruchè, a dark-skinned varietal similar to Nebbiolo. Many suspect that Ruchè is indigenous, while others claim it hails from Burgundy.

Thanks to the wisdom and passion of Monferrato’s winemakers, wine made here is not just a beverage, but the story of a land, its traditions and its people.

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