Barbera may be given the Asti appellation Superiore only if it has been aged in oak casks or barrel for at least 14 months. Deep red with violet highlights. Intense deep ruby color with matching highlights. The nose demonstrates violet, rich cherries, typical of the Barbera grape, spices, and balsamic hints. The palate full-bodied with a lasting finish. It is wonderful with typical specialties of Piedmontese cuisine, such as 'agnolotti', grilled meat, stewed meat and aged seasoned cheeses. Serve at 16-18° C.