The Protected Designation of Origin (PDO) "Barbera del Monferrato Superiore" identifies a unique and particular type of red wine, produced exclusively in Piemonte.
Grapes
The Barbera di Monferrato Superiore wine must contain at least 85% grapes from Barbera vines. The remaining 15% is composed of Freisa, Grignolino and Dolcetto, which can be used either individually or in combination.
Physicochemical and Organoleptic properties
Barbera del Monferrato Superiore is a red wine with a ruby colour, which tends to turn garnet as it ages. It has an intense and characteristic odour which, with time, turns towards the ethereal. Aging, if prolonged for an adequate length of time, also has a positive impact on the taste, which when dry, quiet and full-bodied, becomes harmonious, pleasant and full of taste. The minimum total alcoholic strength by volume is 13.00% vol.
Grape production area
The production area coincides with the entire province of Asti and with the areas of Alto Monferrato and Basso Monferrato, in the province of Alessandria.
Specificity and historical notes
The link between this wine and the territory of production is particularly strong and dating, given the wide production. The ideal location for Barbera di Monferrato Superiore is the hilly terrain, characterized by a temperate climate tending towards heat, with little wind and average rainfall. The most mature bunches are selected for production and the wine is aged in the cellar for at least 14 months, of which at least 6 months in wooden barrels.
Source:
MIPAAF - Ministry of agricultural, food and forestry policies
