Barbera d’Asti DOCG


Note: The Nizza subzone was approved as a separate DOCG as of the 2014 harvest (read more). However, Barbera d’Asti Superiore wines from the Nizza subzone will still be available on the market for a few years.

History: Established as a DOC in 1970; became a DOCG in 2008; subzone Nizza became a separate DOCG in 2014
Vineyard Area: 3,600 ha / 8,900 acres (2014)
Production: 166,000 hl / 1,844,000 cases (2014)
Principal Red Grape Varieties: Barbera
Styles and Wine Composition: 
  • Rosso (Rd): Minimum 90% Barbera + OANRG

  • Superiore (Rosso)


  • Colli Astiani or Astiano (Superiore only)

  • Nizza (Superiore only) (no longer allowed after 2013 vintage)

  • Tinella (Superiore only)

Significant Production Rules: 
  • Maximum vineyard elevation: 650 m (2,130 ft)

  • Minimum alcohol level: 12.0% for Rosso; 12.5% for Rosso with a vineyard name and for Superiore; 13.0% for Superiore from a subzone

  • Aging: For Rosso, minimum 4 months (ERD = March 1, V+1); for Superiore, minimum 14 months, including 6 months in barrel (ERD = January 1, V+2); for Nizza (no longer allowed after 2013 vintage), minimum 18 months, including 6 months in barrel (ERD = July 1, V+2); for Colli Astiani and Tinella, minimum 24 months, including 6 months in barrel and 6 months in bottle (ERD = October 1, V+2)

Last Disciplinare Modification: 12/18/2014