Mentioned in the late eighteenth century as a “Vitis vinifera Montisferratensis” in the Trattato di Ampelografia of Conte Nuvolone (1798), this grape variety produces a red wine, Barbera del Monferrato, now made in about 250 towns of the Lower and Upper Monferrato, in a territory between the provinces of Asti and Alessandria. "Superiore" is produced from the best grape bunches and its regulations impose a minimum ageing period of one year, of which six months in wooden barrels
Full-bodied and harmonious wine, its pleasant acidity goes great with the typical meat dishes of the Piedmontese tradition, such as game and poultry, and also with mature cheeses. Barbera del Monferrato Superiore is served at an ideal temperature of 16-18 °C.
