Barbera d’Asti DOCG

Barbera d’Asti Map of Piemonte showing Nizza and Barbera d'AstiSee Piemonte (Asti area) map, ref #2

Note: The Nizza subzone was approved as a separate DOCG as of the 2014 harvest (read more). However, some Barbera d’Asti Superiore wines from the Nizza subzone will still be available on the market for a few more years.

History: Established as a DOC in 1970; became a DOCG in 2008; subzone Nizza became a separate DOCG in 2014
Vineyard Area: 3,378 ha / 8,344 acres (2017)
Production: 150,550 hl / 1,673,000 cases (2018)
Principal Red Grape Varieties: Barbera
Styles and Wine Composition:
  • Rosso (Rd): Minimum 90% Barbera + OANRG
  • Superiore (Rosso)


  • Colli Astiani or Astiano (Superiore only)
  • Nizza (Superiore only) (no longer allowed after 2013 vintage)
  • 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 Nizza (no longer allowed after 2013 vintage), minimum 18 months, including 6 months in barrel (ERD = July 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