Today we explore "La Barbera" , a feminile name from traditional Piedmontese slang; here are the main types named from their origin:

• Barbera d'Asti DOCG; It is the most ancient, and recently has increased production both quantitatively and qualitatively, and has generated high-quality "sub-areas" such as Nice, recently become a DOCG specific. The "quality" always starts from the Land and not from the processing in the cellar. The latter instead only serves to highlight the origin of the grapes, extracting their typicality. Agliano Terme is the area of ​​excellence for the Barbera d'Asti upper part indeed of what is called the "golden triangle" of Barbera between the rivers Tanaro and Belbo with the municipalities of Agliano Terme, Castelnuovo Calcea, Costigliole d'Asti, Mombercelli. In this area Barbera is grown almost entirely on its own, while elsewhere we find in smaller percentages screws of other varieties like Freisa, Grignolino and Dolcetto. http://www.barbera-agliano.com/barbera_storia.php ).
• Barbera del Monferrato Superiore DOC and DOCG; designed to enhance a wine for the whole meal and aimed at a wide audience (DOC) to elevate the quality is thought by acting on production mode, grape selection and processing in the cellar, but always starting from the Territory (DOCG), here in particular the areas of Vignale, Casale Monferrato.

In this way the Monferrato is able to express all his potential and specialization of this great Piedmontese wine. Not surprisingly we often say "Langhe and Monferrato" to identify Piedmont from food and wine point of view: a little hint ... come and visit the Monferrato and appriciate its variety, you will not be disappointed.