Barbera d’Asti

Barbera D'Asti
Getty Images

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.

Explore the Region

Wine Accessories

Search All Regions

I want to explore this

Buy Wine

WineExpress.com is the exclusive wine shop partner of The Wine Enthusiast catalog and website

Buy Wine
Wine Enthusiast Academy

Wine Enthusiast Academy

Get WSET Certified with Wine Enthusiast!

Register Now

The post Barbera d’Asti appeared first on Wine Enthusiast.



Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more