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Of the wines made from the Barbera grape, Barbera d'Alba DOC is usually the one with the longest shelf life and aging potential. The wine comes from the area around the city of Alba and is made from the Barbera grape (85-100%) with the permitted addition of the native Nebbiolo (0-15%).
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This red wine is made from the same grapes as the non-barrel aged Barbera d'Alba DOC, meaning the Barbera grape (85-100%) with the permitted addition of the naive Nebbiolo (0-15%).
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Barbera d'Asti received 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 own DOCG.
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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%).
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In 2000, 3 subzones were legally created within Barbera d'Asti DOC, namely Nizza, Tinella and Colli Astiani (or Astiano). Since the entire Barbera d'Asti zone was classified as DOCG in 2008, the three subzones were included in the bargain.
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Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
Quite unaware of its origin, people have consumed food that is produced in the northern Italian region, Emilia-Romagna. Who has not become acquainted with Aceto Balsamico, this noble vinegar produced from 12 years stored wine in Modena?
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