Barbera (continued)
Barbera d’Asti – This is one of the most important wines of Astensana. Linked with ancient farming traditions, the grapes are harvested quite late (early October). This wine is sold in various forms and is increasingly becoming the choice of knowledgeable consumers. Although the ‘Barbera’ label is not yet well known outside of Italy, its secret is being discovered with a resultant growth in its popularity and eneological interest. This wine can be young and fresh, ready to drink immediately, or classical and full of vigour for up 8 to 10 years. It is zesty, with a full flavour; a good Barbera d’Asti can be as smooth as silk. The wine is often made as a non-varietal with Barbera grapes, but some are blended, to a maximum of 15% with Freisa, Grignolino or Dolcetto. Its colour is ruby-red, turning towards garnet with aging. This grape grows best in the Monferrato hills to the north and south of
Asti
. If the label bears the term 'Superiore' it means the Barbera d’Asti has enjoyed a prolonged maturing process (usually of three years, but a minimum of one year), six months of which must have been in wooden casks. Since the wonderful 2000 harvest, three particularly prestigious areas within the Barbera d’Asti production zone have been defined: Barbera d’Asti Superiore Nizza; Barbera d’Asti Superiore Tinella and Barbera d’Asti Superiore Colli Astiani or Astino. These sub zones adhere to stricter regulations and comply with more severe selection processes that enhance the quality of their product.
Recommended tasting temperature for Barbera d’Asti wine is normally 18–20 degrees centigrade, and you should open the bottle at least two hours before drinking.
