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This wine is produced in the province of Alessandria and partly in that of Asti. Obtained from Barbera grapes from the vine with a possible small percentage of Fresia, Grignolino and Dolcetto. Barbera del Monferrato has a ruby red color, odor and taste is vinous, dry medium-bodied, sometimes lively and sparkling. The minimum alcohol content must be 11.5 degrees and is a wine for every meal. The Red Matching elaborate typical Piedmontese dishes: ravioli with roast beef sauce – cheese fondue with white truffle – Soups of vegetables – cooked sausages – boiled meats. The typology Superior marries red meats, game and seasoned cheeses sheep. Served at 16-18 ° in glass or stretched to young red balloon for the typing Upper drunk within 2-3 years after harvest or 6-7 for the Superior.
Name Barbera del Monferrato, Monferrato Barbera
Denomination doc
Category Red
Regulation of production D.P.R. 17/01/1991 G.U. n.194 of 13/05/1991
Region Piedmont
Province Alessandria, Asti
History 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.
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 4,5 for 1000
Colour Ruby red more or less intense.
Fragrance Vinos.
Flavour Dry or slightly sweet, medium bodied, sometimes lively and sparkling.
Aging For the type Superior aging required not less than one year with a minimum of six months in oak casks.
Matchings Wine sustained throughout the meal, served at 16-18C when young and 18-20C when aged. It goes well with pasta dishes with the egg-rag, roast and boiled meats, meat skewers, hare in civet, meatloaf, prime rib of veal with sage butter, salted and dried beef, salami donkey, toma and seasoned bra, grain Po castelmagno semistagionato, Raschera