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Barbera d’Asti is a wine with DOC since 1970. It is produced a wide hilly area in the provinces of Asti and Alessandria Barbera grape, to which the product specification allows the addition of Freisa, Grignolino and Dolcetto up to a maximum of 15%. Since two thousand can produce Barbera d’Asti higher with reference to sub on the label. The three sub-areas are identified, and specifically: Subarea “Nizza”, Subarea “Tinella”, Subarea “Colli Astiani or Asti”. This wine should submit un’alcolicità not less than 12 ° and aged for at least 4 months, is still considered the wine of everyday life with which accompany many specialty products Piedmont. Barbera d’Asti is perfectly in keeping with typical Piedmontese cuisine: ravioli with braised beef, Bagna Caoda, grilled meat or pheasant casserole.
Name Barbera d’Asti, Asti Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 13/10/2000 G.U. n.245 of 19/10/2000
Region Piedmont
Province Alessandria, Asti
History Paul Deacon attributed to the merit of having this wine drunk in the battle of the Franks in 663 Refrancore which subsequently were defeated by the Lombards. In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians “) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity. Subareas of the Doc: Nice, dining, Colli Astiani or Asti.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 12%
Acidity 4,5 for 1000
Colour Ruby red tending to garnet red with age.
Fragrance Vinous, with a distinctive aroma, tending ethereal with age.
Flavour Dry, comfortable, full-bodied, with adequate aging more harmonious, pleasant, full flavor.
Aging For the type Superior aging required no less than one year with a minimum of six months in oak casks.
Matchings Wine throughout the meal, served at 16-18C when young and 18-20C when aged. It goes well with: ravioli, risotto with sausage, gnocchi, Piedmontese Piedmontese mixed fried, stewed veal, pork sausage with polenta, Grana Padano. Type couple more suited to accompany meats, ravioli, boiled and braised. The more aged dishes of game, Bagna cauda, aged cheese (Toma, bra seasons).