Barbera d’Asti

A WINE WITH A STORY TO TELL

Early morning in the Monferrato hills of Italy’s Piedmont region, and traces of autumn mist still nestle in the valleys. Vineyards smother the distant slopes like green corduroy; a church bell rings from a hilltop town.

This is the home and heartland of Barbera d’Asti. For more than

500 years, local winemakers have paid particular attention to their Barbera – the grapes that produce the fresh, fruity red wines they like to drink themselves.

THE SOMMELIER’S SUPERSTAR

Why is Barbera d’Asti so beloved? One reason is because it pairs so well with food. That bright, refreshing acidity balances rich roast pork, ripe cheeses and charcuterie and works beautifully with tomatoes, pizza and pasta dishes. The low tannins let you match it with fish such as Piedmont’s favourite salt cod – and even with smoked salmon.

IN YOUR GLASS

Pour a glass of Barbera d’Asti. The nose is intense, full of fresh red fruit, cherry, blackberry, raspberry and plum. Take a sip… It’s dry, but without any tannic astringency, tangy, but with a round and silky texture – and the fruit flavours simply sing!

HAPPY ANNIVERSARY!

Ten years ago, Barbera d’Asti was granted DOCG status, recognizing not just its unique history in its native region but also the care and attention that the current generation of winemakers has brought to bear – both in the vineyard and in the winery. Centuries of experience have taught them that the sandy soils of the steeper slopes produce fresh wines that can be fermented in steel and drunk while they’re still young. The gentler slopes have a marly calcereous soil, giving wines that are richer in colour and body – perfect for ageing in oak barrels or barriques. When Barbera d’Asti is aged for a minimum period of 12 months, of which at least six are in wood, it can be called Superiore. The cherry and red fruit flavours are deepened by oaky vanilla and cocoa notes. These are very long-lived wines, still splendid after even 10 years in the bottle.