DOCG · Piemonte

Barbera d'Asti

Barbera d'Asti DOCG (Piemonte) at a glance: 4 recorded wine types, with the main requirements from the official production specification. The specification lists Barbera among the grape varieties. The technical sections cover grape yields, minimum ageing, market-release rules for the relevant wine types.

✓ Verified· September 2026

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Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionPiemonteProvinceAlessandria, Asti

Wine typesBarbera d'Asti, Barbera d'Asti Superiore, Barbera d'Asti Superiore Colli Astiani o Astiano, Barbera d'Asti Superiore Tinella

Grape varieties / compositionBarbera min 90%

Maximum grape yield8 t/haMaximum wine yield63 hl/ha

Minimum planting density4,000 vines/haMinimum alcoholic strength12% vol

Ageing4 monthsMinimum ageing in wood—

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Wine type A · referenceWine type B · comparison

ParameterBarbera d'AstiBarbera d'Asti SuperioreΔ vs A

ColourRedRed—

Grape varietiesBarbera min 90%Barbera min 90%—

Maximum grape yield9 t/ha9 t/ha0 t/ha (0%)

Maximum wine yield63 hl/ha63 hl/ha0 hl/ha (0%)

Minimum planting density4,000 vines/ha4,000 vines/ha0 vines/ha (0%)

Ageing4 months14 months+10 months (+250%)

Minimum ageing in wood—6 months—

Minimum alcoholic strength12% vol12.5% vol+0.5% vol (+4.2%)

Minimum total acidity4.5 g/l4.5 g/l0 g/l (0%)

Minimum sugar-free extract24 g/l25 g/l+1 g/l (+4.2%)

Release for consumption———

ABarbera d'AstiBBarbera d'Asti Superiore

Colour

ARed

BRed

Δ vs A—

Grape varieties

ABarbera min 90%

BBarbera min 90%

Δ vs A—

Maximum grape yield

A9 t/ha

B9 t/ha

Δ vs A0 t/ha (0%)

Maximum wine yield

A63 hl/ha

B63 hl/ha

Δ vs A0 hl/ha (0%)

Minimum planting density

A4,000 vines/ha

B4,000 vines/ha

Δ vs A0 vines/ha (0%)

Ageing

A4 months

B14 months

Δ vs A+10 months (+250%)

Minimum ageing in wood

A—

B6 months

Δ vs A—

Minimum alcoholic strength

A12% vol

B12.5% vol

Δ vs A+0.5% vol (+4.2%)

Minimum total acidity

A4.5 g/l

B4.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A24 g/l

B25 g/l

Δ vs A+1 g/l (+4.2%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

How long must Barbera d'Asti be aged?

For the Barbera d'Asti wine type, the specification records at least 4 months of ageing. Other wine types may have different requirements; see the detailed rules below.

When can Barbera d'Asti wine be released for sale?

The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.

TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Barbera d'Asti

Grape compositionBarbera min 90%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Vineyard-name designationCommon to the appellation8 t/ha4,000 vines/ha12.5%Base/Superiore con vigna

Wine type9 t/ha4,000 vines/ha12%Barbera d'Asti

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%63 hl/haPratiche enologiche previste dalla normativa vigente; ammesso arricchimento.

Ageing

TypeTotalWoodBottle / lees

Ageing4 months——

Minimum total 4 months: 0 months are assigned to a specific minimum stage; the remaining 4 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino tendente al rosso granato con l’invecchiamento12% vol4.5 g/l24 g/l

Barbera d'Asti Superiore

Grape compositionBarbera min 90%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Vineyard-name designationCommon to the appellation8 t/ha4,000 vines/ha12.5%Base/Superiore con vigna

Wine type9 t/ha4,000 vines/ha12.5%Barbera d'Asti Superiore

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%63 hl/haPratiche enologiche previste dalla normativa vigente; ammesso arricchimento.

Ageing

TypeTotalWoodBottle / lees

Ageing14 months6 months—

Minimum total 14 months: 6 months are assigned to a specific minimum stage; the remaining 8 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino tendente al rosso granato con l’invecchiamento12.5% vol4.5 g/l25 g/l

Barbera d'Asti Superiore Colli Astiani o Astiano

Grape compositionBarbera min 90%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Vineyard-name designationCommon to the appellation8 t/ha4,000 vines/ha12.5%Base/Superiore con vigna

Sottozona Colli Astiani/Astiano7 t/ha4,000 vines/ha12.5%Pendii o dossi collinari soleggiati; marne argilloso-sabbiose e arenarie stratificate; esposizione da sud a sud-ovest/sud-est.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%49 hl/haAumento della gradazione alcolica consentito fino a 1 grado.

Ageing

TypeTotalWoodBottle / lees

Ageing24 months6 months6 months in bottle

Minimum total 24 months: 12 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, intenso, tendente al granato con l’invecchiamento13% vol5 g/l26 g/l

Barbera d'Asti Superiore Tinella

Grape compositionBarbera min 90%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Vineyard-name designationCommon to the appellation8 t/ha4,000 vines/ha12.5%Base/Superiore con vigna

Sottozona Tinella7 t/ha4,000 vines/ha12.5%Pendii o dossi collinari soleggiati; marne argilloso-sabbiose e arenarie stratificate; esposizione da sud a sud-ovest/sud-est.

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wine70%49 hl/haAumento della gradazione alcolica consentito fino a 0,5 gradi.

Ageing

TypeTotalWoodBottle / lees

Ageing24 months6 months6 months in bottle

Minimum total 24 months: 12 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino, intenso, tendente al granato con l’invecchiamento13% vol5 g/l26 g/l

Municipalities / permitted area

Zona di produzione Barbera d'AstiOfficial Italian wording

Articolo 3 Zona di produzione delle uve La zona di produzione dei vini a D.O.C.G. “Barbera d’Asti” comprende i t erritori dei seguenti comuni: Provincia di Asti: Agliano Terme, Albugnano, Antignano, Aramengo, Asti, Azzano d’Asti, Baldichieri, Belveglio, Berzano S. Pietro, Bruno, Bubbio, Buttigliera d’Asti, Calamandrana, Calliano, Calosso, Camerano Casasco, Canelli, C antarana, Capriglio, Casorzo, Cassinasco, Castagnole Lanze, Castagnole Monferrato, Castel Boglione, Castell’Alfero, Castellero, Castelletto Molina, Castello d’Annone, Castelnuovo Belbo, Castelnuovo Calcea, Castelnuovo Don Bosco, Castel Rocchero, Celle Enomondo, Cerreto d’Asti, Cerro Tanaro, Cessole, Chiusano d’Asti, Cinaglio, Cisterna d’Asti, Coazzolo, Cocconato, Corsione, Cortandone, Cortanze, Cortazzone, Cortiglione, Cossombrato, Costigliole d’Asti, Cunico, Dusino San Michele, Ferrere, Fontanile, Frinco, Grana, Grazzano Badoglio, Incisa Scapaccino, Isola d’Asti, Loazzolo, Maranzana, Maretto, Moasca, Mombaldone, Mombaruzzo, Mombercelli, Monale, Monastero Bormida, Moncalvo, Moncucco Torinese, Mongardino, Montabone, Montafia, Montaldo Scarampi, Montechiaro d’ Asti, Montegrosso d’Asti, Montemagno, Montiglio Monferrato, Moransengo, Nizza Monferrato, Olmo Gentile, Passerano Marmorito, Penango, Piea, Pino d’Asti, Piovà Massaia, Portacomaro, Quaranti, Refrancore, Revigliasco d’Asti, Roatto, Robella, Rocca d’Arazzo, Roccaverano, Rocchetta Palafea, Rocchetta Tanaro, San Damiano D’Asti, San Giorgio Scarampi, San Martino Alfieri, San Marzano Oliveto, San Paolo Solbrito, Scurzolengo, Serole, Sessame, Settime, Soglio, Tigliole, Tonco, Tonengo, Vaglio Serra, Valfenera, Ves ime, Viale d’Asti, Viarigi, Vigliano, Villafranca d’Asti, Villa San Secondo, Vinchio. Provincia di Alessandria: Acqui, Alfiano Natta, Alice Bel Colle, Altavilla Monferrato, Bergamasco, Bistagno, Borgoratto Alessandrino, Camagna Monferrato, Camino, Carenti no, Casale Monferrato, Cassine, Castelletto Merli, Cellamonte, Cereseto, Cerrina, Coniolo, Conzano, Cuccaro Monferrato, Frascaro, Frassinello Monferrato, Fubine, Gabiano, Gamalero, Lu Monferrato, Mirabello Monferrato, Mombello Monferrato, Moncestino, Muris engo, Occimiano, Odalengo Grande, Odalengo Piccolo, Olivola, Ottiglio, Ozzano Monferrato, Pontestura, Ponzano Monferrato, Ricaldone, Rosignano Monferrato, Sala Monferrato, S. Giorgio Monferrato, S. Salvatore Monferrato, Serralunga di Crea, Solonghello, Strevi, Terruggia, Terzo, Treville, Vignale, Villadeati, Villamiroglio. Nei comuni di Coniolo, Casale Monferrato, Occimiano e Mirabello Monferrato la zona di produzione è limitata ai territori collinari posti sulla destra del fiume Po e che sono delimitati da lla strada di circonvallazione di Casale, uscente dal ponte sul Po in direzione di Alessandria costeggiante il Colle S. Anna, attraversante il rione Valentino e la frazione di S. Germano. 3 A sud di Casale il confine della zona di produzione coincide con la strada nazionale fino al confine amministrativo del comune di S. Salvatore Monferrato, per includere i terreni posti a ovest di detta strada.

Art. 3

Other areas / sub-areas

Colli Astiani o AstianoSub-area · Asti · Piemonte

TinellaSub-area · Asti · Piemonte

Official source

Official product specification · Barbera d'Asti

Open product specification