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| D.O.C."Barbera
d'Asti"
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 Barbera
d'Asti has had DOC status since 1970.
It is produced in a large hilly area in
the provinces of Asti and Alessandria
from Barbera grapes, and the regulations
allow for the addition of up to 15% of
Freisa, Grignolino and Dolcetto.
In 2000 the appellation Barbera d’Asti
superiore came into being, and the production
area may be named on the label.
There are three production sub-areas,
namely:
"Nizza"
"Tinella"
"Colli Astiani" or "Astiano"
This wine, which must have no less than
12% alcohol and be aged for at least 4
months, is still viewed as a wine for
every day drinking, and is served with
many Piedmontese specialities. Barbera
d'Asti is a perfect accompaniment for
traditional Piedmontese dishes like agnolotti
al brasato, Bagna caoda, grilled meats
and pheasant stew.
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D.O.C.
status granted: D.M. 13 October
2000;
"Barbera d’Asti"
Grape variety: from 85% to 100% Barbera;
up to a maximum of 15% of Freisa,
Grignolino and Dolcetto, singly or
combined;
Colour: ruby red tending to garnet
red after ageing;
Bouquet: heady, with a characteristic
nose, tending to evolve with ageing;
Flavour: dry, still, firm, with sufficient
ageing more harmonious, pleasing,
full-flavoured;
Overall minimum alcohol content: 12%
by vol.;
Minimum ageing by law:
up to 1 March in the year following
the harvest; when the wine has been
made from grapes with a total minimum
natural alcohol content by volume
of 12%, and is sold with a total minimum
alcohol content by volume of 12.5%,
after an obligatory ageing period
of not less than a year, starting
from 1 January of the year following
the harvest, at least 6 months of
which must be in oak or chestnut wood
barrels, it can be denoted "superiore". |
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Barbera
d’Asti" superiore "Nizza"
Grape variety: from 85% to 100% Barbera;
up to a maximum of 15% of Freisa,
Grignolino and Dolcetto, singly or
combined;
Production area: the entire area of
the following communes:
Agliano, Belveglio, Calamandrana,
Castel Boglione, Castelnuovo Belbo,
Castelnuovo Calcea, Castel Rocchero,
Cortiglione, Incisa Scappacino, Mombaruzzo,
Mombercelli, Nizza Monferrato, Vaglio
Serra, Vinchio, Bruno, Rocchetta Palafea,
Mosca, San Marzano Oliveto.
Colour: ruby red tending to garnet
red after ageing;
Bouquet: intense, characteristic,
evolved;
Flavour: dry, full-bodied, harmonious,
rounded;
Overall minimum alcohol content by
volume:
13% by vol.;
Minimum ageing by law:
"Barbera d’Asti" superiore
"Nizza" can only be sold
after a period of ageing of at least
eighteen months from 1 January of
the year after the harvest.
During this period at least six months
must be in wooden barrels.
After ageing "Barbera d’Asti"
superiore "Nizza" may present
a fain hint of wood. |
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"Barbera
d’Asti" superiore "Tinella"
Grape variety: from 85% to 100% Barbera;
up to a maximum of 15% of Freisa,
Grignolino and Dolcetto, singly or
combined;
Production area: the entire area of
the following communes:
Costogliole d’Asti, Calosso,
Castagnole Lanze, Coazzolo, Isola
d’Asti (only the area to the
right of the Asti – Montegrosso
road)
Colour: ruby red tending to garnet
red after ageing;
Bouquet: intense, characteristic,
evolved;
Flavour: dry, full-bodied, harmonious,
rounded;
Overall minimum alcohol content by
volume:
13% by vol.;
Minimum ageing by law:
"Barbera d’Asti" superiore
"Tinella" can only be sold
after a period of ageing of at least
twenty-four months from 1 October
following the harvest.
During this period at least six months
must be in wooden barrels.
After ageing "Barbera d’Asti"
superiore "Tinella" may
present a faint hint of wood. |
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"Barbera
d’Asti" superiore "Colli
Astiani" or "Astiano"
Grape variety: from 85% to 100% Barbera;
up to a maximum of 15% of Freisa,
Grignolino and Dolcetto, singly or
combined;
Production area: in the commune of
Asti, the districts of Montemarzo
and S. Marzanotto valle Tanaro, in
the commune of Isola d’Asti
the area to the left of the Asti-Montegrosso
d’Asti road, and the entire
area of the communes of Mongardino,
Vigliano, Montegrosso d’Asti,
Montaldo Scarampi, Rocca d’Arazzo
and Azzano.
Colour: ruby red tending to garnet
red after ageing;
Bouquet: intense, characteristic,
evolved;
Flavour: dry, full-bodied, harmonious,
rounded;
Overall minimum alcohol content by
volume:
13% by vol.;
Minimum ageing by law:
"Barbera d’Asti" superiore
"Colli astiani" or "Astiano"
can only be sold after a period of
ageing of at least twenty-four months
from 1 October following the harvest.
During this period at least six months
must be in wooden barrels. It must
also age in the bottle for at least
six months.
After ageing "Barbera d’Asti"
superiore "Colli astiani"
or "Astiano" may present
a faint hint of wood. |
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