Barbera d'Asti
From Wikipedia, the free encyclopedia
| Barbera d'Asti (Italian Wine) | |
|---|---|
| Wine type | DOCG |
| Decree of institution | 08/07/2008 |
| Gazzetta Ufficiale | 21/07/2008, nr. 169 |
| 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) | |
|---|---|
| Type | DOCG |
| Year established | 08/07/2008 |
| 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. It is produced in the hilly areas of the provinces of Asti (67 municipalities) and Alexandria (51 municipalities). Barbera d'Asti was accredited with DOC status in 1970, and DOCG status followed in 2008.[1]
Under the DOCG rules, a minimum of 85% Barbera grapes must be used; the balance may be made up with either Freisa, Grignolino or Dolcetto grapes.
The wine must be made before the date of 1 March immediately following the harvest, and must reach an alcohol content of 11.5 °.
If the wine is aged for at least one year, at least 6 months of which it must be stored in oak or chestnut barriques, and it has alcoholic strength of at least 12.5% by volume, it can be labelled with the classification "superiore".
The "superiore" wine has a strong additional aging potential; it can often be aged from three to eight years.
Since 2000, it has been possible to produce Barbera d'Asti Superiore with the following sub-zones indicated on the label:
- Nizza
- Tinella
- Colli Astiani or Asti
[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 Piedmontese 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).
Barbera spread rapidly in the 19th and 20th centuries, and is today considered to be Piedmont's principal red grape variety.
