THE EMOTION
In the mouth Barbera d’Asti wines are characterised by intense fruity perfumes, with sweet notes which recall vanilla, even if they are not aged in wood, when they derive from well ripened grapes, by a relatively high acidity, an intense red colour, sometimes with purplish shades, and a low tannin content. The sensations of body, fullness and softness vary greatly and, as for few other wines, they are decisively affected by the level of ripeness reached by the grapes. The difference of behaviour depending on the type of soil and exposure of the vineyard is also strong.
| NAME | MINIMUM AGEING | ON SALE FROM |
|---|---|---|
| BARBERA D’ASTI DOCG | 4 months | 1st March of the year following the harvest |
| BARBERA D’ASTI DOCG Superiore o grandi dimensioni | 14 months of which:
at least 6 months in small or large casks | 1st January of the second year following the harvest |
| BARBERA D’ASTI DOCG Superiore Nizza | 18 months of which: at least 6 months in small or large casks | 1st July of the second year following the harvest |
| BARBERA D’ASTI DOCG Superiore Tinella | 24 months of which: at least 6 months in small or large casks and at least 6 months ageing in bottles | 1st October of the second year following the harvest |
| BARBERA D’ASTI DOCG Superiore Colli Astiani | 24 months in which: at least 6 months in small or large casks and at least 6 months ageing in bottles | 1st October of the second year following the harvest |
To provide the reader with a visual idea of the sensorial profile of the Barbera fig.2 sets out the comparison with Merlot wine, perhaps the international wine closest to Barbera in terms of versatility. The profiles shown are indicative and not the result of a specific measurement.
