Barbera d’Asti DOCG
Synopsis
History: Established as a DOC in 1970; became a DOCG in 2008; subzone Nizza became a separate DOCG in 2014
Vineyard Area: 3,560 ha / 8,793 acres (2021)
Production: 161,400 hl / 1,793,000 cases (5-year average)
Principal Red Grape Varieties:
Styles and Wine Composition
RED WINES
- Rosso (Rd): Minimum 90% Barbera + OANRG
- Superiore (Rosso)
Subzones and Other Geographic Terms
- Colli Astiani or Astiano (Superiore only)
- Tinella (Superiore only)
Significant Production Rules
- Maximum vineyard elevation: 650 m (2,130 ft)
- Minimum alcohol level: 12.0% for Rosso; 12.5% for Rosso with a vineyard name and for Superiore; 13.0% for Superiore from a subzone
- Aging: For Rosso, minimum 4 months (ERD = March 1, V+1); for Superiore, minimum 14 months, including 6 months in barrel (ERD = January 1, V+2); for Colli Astiani and Tinella, minimum 24 months, including 6 months in barrel and 6 months in bottle (ERD = October 1, V+2)
Last Disciplinare Modification:
03/22/2018
