Barbera d'Asti
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| Barbera d'Asti (Italian Wine) | |
| Wine type | DOC |
|---|---|
| Decree of institution | 09/01/1970 |
| Gazzetta Ufficiale | 23/03/1970, nr. 73 |
| Yield | 900 t/km² |
| Maximum grape yield | 70,0% |
| Alcohol by volume of grape (natural) | 11,5% |
| Alcohol by volume of wine (minimum) | 12,0% |
| Net dry extract (minimum) | 23,0‰ |
| Origin | Monferrato |
| Ingredient grapes | Barbera: 85.0% - 100.0% - |
| Barbera d'Asti (Wine Region) | |
| Appellation type | DOC |
|---|---|
| Year established | 09/01/1970 |
| Years of wine industry | from 1798 |
| Country | Italy |
| Sub-regions | Montferrat, Asti |
| Climate region | warm |
| Wine produced | Asti 1996/97 126205.05% Hectoliters Alessandria 1996/97 25644.25% Hectoliters |
Barbera d'Asti is an Italian red wine made from the Barbera grape variety. The production zone for the wine lies mostly in the Province of Asti and partly in a neighbouring area of the Province of Alessandria.
Barbera d'Asti is a DOC wine, and is one of the most renowned of the Barbera based wines, found in two main variants: Barbera d'Asti Superiore which must be aged in big oak barrels or small barrique french oak barrels for at least six months, and plain Barbera d'Asti which is not required to be aged in oak. The wine has a strong aging potential; the "Superiore" kind can often be aged from three to eight years.
[edit] History
The Barbera grape is believed to have originated in the hills of Monferrato in central Piedmont, Italy and is known from the thirteenth century. The first written proof of vinification is stored in the city hall of Nizza Monferrato and dates back to the seventeenth century. The wine enters officially in the roll of Piedmonttese wines in 1798, the date of the first Ampelography made by Giuseppe Nuvolone-Pergamo, count of Scandaluzza from the Società Agraria di Torino (Agricultural Society of Turin).
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