Barbera d'Asti Superiore DOCG

Facts about this wine

Wine: Red wine
Taste: Dry
Volume: Medium
Min. alcohol: 12.5%
Mandatory Storage: Min. 15 mos.
Storage potential: 10 years

This red wine has the same grape composition as the non-barrel aged type, Barbera d'Asti DOCG. As the name suggests, Barbera d'Asti Superiore DOCG is made from the Barbera grape variety (90-100%), with the permitted addition of local red grapes (0-10%).

Barbera d'Asti got its DOC classification back in 1970 and has since seen several of the neighboring wines rise in the hierarchy of the Italian classification system, but in 2008 the Asti red wine finally obtained its DOCG.

Barbera d'Asti Superiore DOCG is an extremely robust and powerful red wine, but it seems less acidic than the cousin made from the same grapes, Barbera d'Alba DOC. Some producers make wines to be drunk young, but with a little diligence, it is possible to find more tenacious Barbera wines that can be stored for 5 years or even a decade or more.

The type Barbera d'Asti DOC had its real breakthrough came when the producer Giacomo Bologna introduced its barrel-aged 'Bricco del Uccellone' in the early 1980s. This production was recently followed by his latest super wine, Barbera d'Asti DOCG Montebruna, from the vineyard Bricco della Bigotta in Rocchetta Tanaro. This is a rather pricey but incredibly exciting wine.

Barbera d'Asti Superiore DOCG is ruby red wine which turns to garnet red with age. The scent is intense and characteristic with a tendency to become more ethereal with age. The taste is dry and become more mellow with age while the wine is more full-bodied, harmonious and pleasant. In general, the area enjoys the presence of strong, well-structured wines, which is why it may be difficult to define a proper style.

Often the vineyard may be mentioned on the label as "Vigna" followed by the name of the vineyard.

The mandatory aging period is 14 months starting with November 1st of the harvesting year, of which minimum 6 months in barrels. The minimum alcohol content is 12.5%.

The aging potential is 6-10 years or more. Enjoyed with sausages, vegetables dipped in Bagna Cauda (sauce of oil, butter, anchovies and garlic) as well as with semi-hard cheese or gorgonzola.

From the same grape composition there is also produced a barrel-aged type, Barbera d'Asti Superiore DOCG which demands longer aging. This type is also produced in the three so-called subzones, "Nizza", "Tinella" and "Colli Astiani" (or Astiano), which are limited areas with distinctive cultural and wine-making characteristics. Learn more about them from the Italian Wine Guide.

About Barbera DOC(G) wines

The label always bears the name of the zone where the wine is grown, which includes Barbera d'Alba DOC (depth and structure), Barbera del Monferrato DOC (generally the lightest and most often bubbly), Barbera del Monferrato Superiore (DOCG with greater demands for volume and alcohol) and Barbera d'Asti (DOCG, more accessible and refined).