Situated in the north-west of Italy, on the border with France, the Piedmont region has a long tradition of winemaking. One of the most famous products of its land is the Barbera d'Asti, recognized in 2008 with the Denomination of Origin Controlled and Guaranteed Origin (DOCG). The DOCG label is assigned to wines already on the list of Denomination of Origin (DOC) for at least 5 years. Barbera is the name of the grape that according to the guideline must be employed for at least 90% in the homonymous wine. Asti is the name of the town in the southern Piedmont where Barbera is produced. In recent times, 3 sub-zones of particular value have been created for the Barbera d'Asti: Nizza, Tinella and Colli Astiani. The rules of production of those areas are even stricter, not surprisingly, the wine is marketed under the title of "superiore".

Compared to other grape varieties grown in Piedmont (eg. Moscato or Grigliolino), Barbera is less ancient. However its spread has been constant over the centuries, so that today it appears to be the most widely grown red grape variety in the region (about 35% of the area under vines). Salient features of the plant are the resistance to cold and hot, with bunches of medium-sized grapes and with plenty of sugar. Fertility and productivity are so high that they require a specific form of training and pruning: traditional Guyot type or with spurred cordon. Because of its slow maturation, the Barbera grape is harvested between late September and mid-October, depending on its exposure to the sun. And what about its organoleptic properties?

The Barbera d'Asti wine has a ruby or garnet red color, depending on the time of aging. With the passing of time the wine takes on a more harmonious and pleasant flavor, with a rich, fruity flavor in which you recognize bits of ripe cherry, blackberry and raspberry. Barbera d'Asti is accompanied by dishes with a strong personality: roasts, stews and grilled meat, but also aged and blue cheeses. Its lively version matches perfectly with tasty first courses or cured meats. An ideal serving temperature ranges from 15 °C to 16-18 °C. The companies authorized to produce the Barbera are part of the "Consorzio per la Tutela dei Vini d'Asti e del Monferrato", established in 1946 with the aim of promoting local wines and protecting the consumer from imitations. For more information, please see the box below.