Barbera d'Asti is Piedmont's juiciest red: dark cherry, plum and a fresh, lively acidity that makes it easy to drink and easy to match with food. It comes from the hills of Monferrato, the heartland of the Barbera grape, and ranges from bright, youthful everyday reds to deep, oak-aged Superiore wines that will reward years in the cellar.
Barbera d'Asti DOCG: Barbera from the hills of Asti and Alessandria
Barbera d'Asti became a DOC in 1970 and a DOCG from the 2008 harvest. The zone covers the hills of the provinces of Asti and Alessandria in south-eastern Piedmont. The rules require at least 90 per cent Barbera, with Freisa, Grignolino or Dolcetto allowed for the rest, though many producers make it from Barbera alone.
Barbera has naturally high acidity and soft, low tannins. The result is a red wine that tastes fresh even in warm years and has enough fruit to stand on its own. In Monferrato Barbera is the leading grape and gets the best slopes, whereas in the Langhe around Alba it often gives way to Nebbiolo.
Barbera d'Asti Superiore, the subzones and Nizza
Straight Barbera d'Asti is usually raised in steel or large casks and is best enjoyed young. Barbera d'Asti Superiore must age for at least 14 months, at least six of them in wood. That brings more concentration, spice and structure, and the best examples develop in bottle for years.
Within the appellation lie the subzones of Tinella and Colli Astiani. The third and best known, Nizza, became a subzone of Barbera d'Asti Superiore in 2000 and has been its own DOCG since the 2014 harvest. Nizza is made from 100 per cent Barbera and is not included on this page, even though the grape and the landscape are the same. Older vintages labelled "Barbera d'Asti Superiore Nizza" were still Barbera d'Asti.
The producers: from Braida's Bricco dell'Uccellone to La Spinetta
For a long time Barbera was a simple farmhouse wine, until Giacomo Bologna of Braida in Rocchetta Tanaro aged his 1982 Bricco dell'Uccellone in small French oak barrels. It changed how people saw the grape, and Braida still makes it today, alongside Bricco della Bigotta and the more straightforward Montebruna.
La Spinetta offers Ca' di Pian and the dense Superiore Bionzo, while Vietti makes La Crena from old vines in Agliano Terme, the oldest planted in the 1930s. From Scarpa, the historic house in Nizza Monferrato, comes the Superiore La Bogliona. Vite Colte named its Superiore La Luna e i Falò after Cesare Pavese's novel. Prunotto Fiulot, Montalbera Lequilibrio, Costa Olmo La Madrina, Pico Maccario Lavignone and Batasiolo Sabri show the fresh, fruit-led side, and a mature 2009 San Antonio from Poderi Bertelli shows how the wine evolves with age.
Barbera d'Asti with food
Its acidity makes Barbera d'Asti one of Italy's most food-friendly reds. It works with pasta in tomato sauce or meat ragù, pizza, lasagne, mushroom risotto and salumi. Young Barbera d'Asti can be served lightly chilled with grilled chicken and sausages. The Superiore wines handle braised veal and beef, game, mushrooms and aged cheeses. For a taste of Piedmont's sweeter side, see our Moscato d'Asti and Asti Spumante.
Barbera d'Asti FAQ
What is the difference between Barbera d'Asti and Barbera d'Alba?
Both are Barbera from Piedmont. Barbera d'Asti comes from the Monferrato hills in the provinces of Asti and Alessandria, where the grape dominates, and tends to be a little fresher and more fruit-driven. Barbera d'Alba comes from the Langhe and Roero around Alba, the home of Barolo, and is often slightly fuller.
What does Superiore mean on a Barbera d'Asti?
Superiore means the wine has been aged for at least 14 months, at least six of them in wood, before release. That usually gives a more concentrated and structured wine than straight Barbera d'Asti.
How long does Barbera d'Asti keep, and how should you serve it?
Young Barbera d'Asti is best within its first few years. A good Superiore can keep for eight to ten years or more. Serve it at 15 to 18°C, with the younger wines at the cooler end.