Barbera d'Asti

The wine must be made before the date of 1 March immediately following the harvest, and must reach a minimum alcohol content of 11.5% ABV.

Many superiore producers refine it in small oak barriques to obtain a rounder taste.

[2] The Barbera grape is believed to have originated in the hills of Montferrat in central Piedmont, Italy and is known from the thirteenth century.

The first written proof of vinification is stored in the city hall of Nizza Monferrato and dates back to the seventeenth century.

Barbera spread rapidly in the 19th and 20th centuries, and is today considered to be Piedmont's principal red grape variety.