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Scientific study into Barbera d’Asti launched

Published:  15 November, 2018

A scientific study has been launched into the plant phytochemistry and the sensorial characteristics of Italian wine Barbera d’Asti.

The Consorzio Barbera d’Asti e Vini del Monferrato led the study called Barbera d’Asti 2.0 in partnership with the Università di Torino – Disafa and supported by the Regione Piemonte.

The goal of the project is to create a sensory map of the Barbera d’Asti DOCG appellation. The research aims to define the territory of the appellation, which extends over 5300 hectares of hilly land across 167 municipalities in the provinces of Asti and Alessandria. This will connect the characteristics of Barbera d’Asti wine to the geological and climatic conditions that vary across growing areas.

“The great wines of the world, the most famed appellations, are characterized by renown growing areas, their crus,’” said Filippo Mobrici, the president of the Consorzio Barbera d’Asti e Vini del Monferrato.

“Barbera d’Asti has decided to walk down this same path with the commission of this research and the creation of the sensory map, a project like none before it. The aim of the study is to highlight the various types of production and unique terroirs of the very vast Barbera d’Asti appellation.”

He said the organisation would continue to work on the project for the “foreseeable future.”

The work involves the sampling of over 100 commercial wines to determine the various chemical/physical properties of the wine. It also studies relationship between terroir and wine, by analysing grapes harvested from various areas and the characteristics of the resulting wine.

“It is a demanding study when the size of the area is taken into consideration, 167 municipalities in Asti and Alessandria that must carefully be assessed,” said Giorgio Ferrero, the councilor for agriculture for Regione Piemonte/

“I am convinced that defining this diversity will help to develop suitable strategies and decisions to best present the high-quality of Barbera, which still has so much more to offer international markets.”