Five varieties of this wine are produced in this area, each with its own rules, namely the (ordinary) Barbera d ’Asti, Barbera d’ Asti Superior and three sub-variants of the Superior named: Nizza, Tinella and Colli Astiani. Where the normal Barbera d ‘Asti barely, if at all, ripens in the cellar before it comes on the market, the Superior wines must mature for at least 12 months, of which 6 months in wooden barrels and 6 months in the bottle. A longer mandatory ripening time applies to the subzones. Nizza must mature for 18 months, at least 6 months in wooden barrels, Tinella and Colli Astiani must both mature 24 months, at least 6 months in wooden barrels and at least 6 months in the bottle.

The composition of the Barbera d ‘Asti (and Superior) consists of a minimum of 85% Berbera grapes and a maximum of 15% of Freisa, Grignolino and Dolcetto grapes. The only exception is the Colli Astiani subzone for which the same grapes can be used, but in a minimum 90% / maximum 10% ratio. In terms of taste, cherries, plums and black currants predominate. Cinnamon, cocoa and licorice flavors can also be expected for the superior. Barbera d ‘Asti (Superior) has achieved the DOCG (Designation of origin and guaranteed) qualification since 2008, the highest in Italy.