Barbera d’Asti DOCG Superiore “Le Rocchette”

Variety: Barbera 100%.

Vineyard: The yield per hectare does not exceed 50-60 quintals, depending on the vintage.

Vinification: Grape selection generally takes place in the first week of October and is conducted exclusively by hand. The grapes are pressed the same evening and placed in stainless steel vats for fermentation. Then the wine is introduced into 25 HL French Allier oak barrels where it ages for about 18 months. After an additional 6 months of bottle aging, the wine is ready for release.

Pairings: Try it with fritto misto, rabbit in bagna neira or agnolotti in topinambur cream.

We also recommend you look at the Nebbiolo d’Alba DOC, which comes close as taste notes.

Bottle image Barbera d'Asti DOCG Superiore "Le Rocchette"


Complex, fine, intense and pleasant aroma. Well-harmonized hints of ripe fruit, plum, cocoa and spices.


Purple-red color with purplish highlights.


The palate is soft and graceful with good structure and just the right alcohol content with fine, sweet tannins that give the right fullness.

“A consistently pleasant and very elegant wine. A little more sand in the soil than the Barbera vines that give us the other 2 wines. The result? The Republic called it – Velvety, Spicy, immediate but not any, this is Barbera for everyone -. And it is my favorite.”



Barbera d’Asti is one of the first wines we have produced since we began our venture. The first wine catalogs dating back to the mid-1900s write about these bottles.

In this image the excerpt on Barbera d’Asti from the 1974 Bolaffi Catalogue of the Vini d’Italia No. 3 edited by Luigi Veronelli.