After the first selection for “Barbera Vigne Vecchie” grapes, the remaining grapes with higher sugar-content are used to make the “Barbera d”Asti Superiore”. The name “Superiore” (superior) is only given if wine meets high quality standards: grapes must have a natural higher sugar-content and wine must be aged for twelve months, six of which in oak barrels.
Thanks to its characteristics, Barbera is suitable for ageing in barrels. Their “Superiore” is aged in oak barrels during a space of time (at least, six months) which varies according to recurrent wine-tastings. Barrel ageing makes this wine unalterable in time.