Barbera d'Asti Superiore Colli Astiani

Colli Astiani occupies the Monferrato hills within Asti province, with vineyards planted on sun-exposed slopes between 150 and 400 meters above sea level. The subzone spans the municipalities of Azzano d'Asti, Mongardino, Montaldo Scarampi, Montegrosso d'Asti, Rocca d'Arazzo, and Vigliano d'Asti, along with parts of Asti and Isola d'Asti. The broader Barbera d'Asti DOCG covers 3,545 hectares across 116 municipalities in Asti province and 51 in Alessandria province. Colli Astiani is one of three original subzones, alongside Tinella and Nizza, though Nizza has held its own separate DOCG since 2014.

• Production municipalities include Azzano d'Asti, Mongardino, Montaldo Scarampi, Montegrosso d'Asti, Rocca d'Arazzo, and Vigliano d'Asti
• Vineyards are restricted to sun-exposed slopes and hillsides throughout the Monferrato
• Elevation ranges from 150 to 400 meters above sea level
• Nizza subzone separated into its own DOCG in 2014, leaving Colli Astiani and Tinella as the remaining subzones

The Colli Astiani subzone experiences a temperate to temperate-warm continental climate, with cold winters, warm to hot summers, and annual rainfall around 700 mm. Diurnal temperature variation is comparable to Bordeaux, a factor that supports aromatic complexity and natural acidity in the Barbera grape. Soils fall into two principal types: Marne Bianche, composed of white marls with clay, sandstone, and limestone; and Astiane Sands, made up of fine sandstones and calcium carbonate. Clayey, silty, and calcareous soils also appear throughout the production zone.

• Annual rainfall approximately 700 mm with little wind
• Day-to-night temperature variation comparable to Bordeaux
• Marne Bianche soils: white marls with clay, sandstone, and limestone
• Astiane Sands soils: fine sandstones with calcium carbonate

Barbera's documented presence in the region dates to 1512, with the first recorded evidence of vinification appearing in the 17th century from Nizza Monferrato. Barbera d'Asti received DOC recognition in 1970. The Colli Astiani subzone was officially recognized in 2000, and the entire Barbera d'Asti appellation, including its subzones, was elevated to DOCG in 2008. The alternate name Barbera d'Asti Superiore Astiano also appears in official use.

• First documented reference to the Barbera grape dates to 1512
• First recorded vinification evidence comes from the 17th century, Nizza Monferrato
• Barbera d'Asti recognized as DOC in 1970
• Colli Astiani subzone officially recognized in 2000; full DOCG status granted in 2008

Barbera must account for a minimum of 90% of the blend, with the remainder drawn from Freisa, Grignolino, or Dolcetto, each permitted up to 10%. Wines must reach a minimum alcohol level of 13% and undergo at least 24 months of aging, calculated from October 1st of the harvest year. Of those 24 months, a minimum of 6 must be spent in wood barrels and 6 in bottle. Maximum permitted yield is 7 tonnes per hectare, or 49 hectoliters per hectare in specialized viticulture.

• Minimum 90% Barbera; Freisa, Grignolino, or Dolcetto up to 10% each
• Minimum alcohol: 13% ABV
• 24 months total aging from October 1st, including 6 months in wood and 6 months in bottle
• Maximum yield: 7 tonnes per hectare (49 hl/ha in specialized viticulture)

Colli Astiani Superiore presents as an intense ruby red wine that tends toward garnet with age. The bouquet is intense and characteristic, and the palate is dry, full-bodied, smooth, and round. Wood aging contributes notes of spice, vanilla, cacao, and chocolate. Well-cellared bottles can evolve for 10 to 20 or more years, making this one of the most age-worthy expressions of Barbera produced in Piedmont.

• Color: intense ruby shifting to garnet with age
• Palate: dry, full-bodied, smooth, and round
• Wood-aged aromas: spice, vanilla, cacao, and chocolate
• Cellaring potential: 10 to 20 or more years with proper storage