Barbera d’Asti DOCG Superiore “Chersì” (2020) - Ca' Bianca
The name “Chersì” means “to search” in Piedmontese dialect, symbolising the search for the best expression of Barbera in Monferrato. The grapes come from vineyards at ideal altitudes, with optimal aspect and limestone soils.
Barbera d’Asti DOCG Superiore “Chersì” (2020) - Ca' Bianca
Type: Red Wine
Area: Italy, Piedmont, Monferrato
Appellation: Barbera d'Asti DOCG Superiore
Grape variety: Barbera
Vintage: 2020
Winery: Ca' Bianca
Alcohol: 14,5
The appellation: Barbera d'Asti DOCG Superiore
The Barbera d’Asti DOCG Superiore is one of the most elegant, complex and long-lived expressions of the Barbera variety, grown in the heart of the Monferrato area around Asti, in Piedmont. Compared with the basic version, the "Superiore" type has stricter requirements: a higher alcohol content, compulsory ageing of at least 14 months, of which at least 6 in wood, and a more careful selection of the grapes. The result is a more structured and deeper wine, able to age for a long time while keeping its liveliness and freshness.
Find out more about Barbera d'Asti DOCG SuperioreWhat to eat with Barbera d’Asti DOCG Superiore “Chersì”
Who makes it: Ca' Bianca
Founded in 1952 at Alice Bel Colle (AL), in the heart of the Alto Monferrato, Tenimenti Ca' Bianca is a young, dynamic winery, part of the Gruppo Italiano Vini. With 24 hectares of vineyards laid out like an amphitheatre around the cellar, the estate combines tradition and modernity, championing native Piedmontese grape varieties with cutting-edge winemaking techniques.
Find out more about Ca' BiancaThe vine of Barbera d’Asti DOCG Superiore “Chersì”
Barbera
Barbera is one of the most representative black grape varieties in Italy, known for its versatility and for the wide range of wines it is able to produce. Grown mainly in Piedmont, but found in other Italian regions and around the world too, Barbera gives rise to wines ranging from fresh and youthful to complex and structured, often aged in wood.
Find out moreBarbera d’Asti DOCG Superiore “Chersì”: the Monferrato area
Monferrato
Monferrato, in the heart of Piedmont, is one of the most renowned wine regions of Italy and a UNESCO World Heritage Site. This hilly area, stretching between the provinces of Alessandria and Asti, is famous for producing some of the most internationally appreciated wines, including Barbera, Dolcetto, Grignolino and Moscato d’Asti.
Find out more about MonferratoClimate: Continental
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Barbera d’Asti DOCG Superiore “Chersì”
Primary aromas: Ripe cherry, plum, blackberry
Secondary aromas: Vanilla, toasting, sweet spices
Tertiary aromas: Leather, tobacco, balsamic hints
Tasting notes: On the nose it is broad and ripe, with intense fruity notes and sweet spice. In the mouth it is rich and full, with round, well-integrated tannins, the lively acidity typical of Barbera and a structure that carries the wood ageing well. The finish is persistent, with notes of dark fruit and fine wood.
| Sulphites | yes |
| Body | Dense, enveloping |
| Acidity | High, typical of the grape variety |
| Tannin | Soft, ripe |
| Sweetness | Dry |
| Finish | Long, with a spicy and fruity finish |
| Colour | Deep ruby red with garnet reflections |
| Clarity | Clear |
| Body | Full |
Winemaking methods used for Barbera d’Asti DOCG Superiore “Chersì”
Temperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreAlcoholic fermentation and maceration
Alcoholic fermentation and maceration is the key process in winemaking, during which the sugars in the must are turned into alcohol through the action of the yeasts. At the same time, in red wines and in some macerated whites, maceration takes place, that is contact between the must and the skins, which allows colour, tannins and aromas to be extracted.
Find out moreAgeing methods used for Barbera d’Asti DOCG Superiore “Chersì”
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn barrique (7–18 months)
Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.
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