Cantine Povero is a family-run winery located in Cisterna d’Asti, in the Piedmont region of north-western Italy with origins going back 1837 when the first vineyard was bought. The estate now spans roughly 50 hectares of vineyards across the appellations of Roero, Monferrato and Langhe and was certified organic in 2019.

Piedmont, located in northwest Italy at the foothills of the Alps, is one of the country’s most prestigious and renowned wine regions. Known for its rolling hills, diverse microclimates, and rich soils, Piedmont offers ideal conditions for growing some of Italy’s most celebrated grape varieties. The region experiences a continental climate with cold winters and warm summers, moderated by the nearby Alps and the Tanaro River, which helps reduce frost risk and provides humidity essential for certain grape-growing practices.

Piedmont’s key grape varietals include Nebbiolo, Barbera, and Dolcetto for reds, and Moscato Bianco and Cortese for whites. Nebbiolo, the star grape, is famous for producing powerful and complex wines such as Barolo and Barbaresco, characterised by firm tannins, high acidity, and aromas of cherry, tar, and roses. Barbera offers softer, fruit-forward wines with vibrant acidity, while Dolcetto is known for its approachable, juicy style. Moscato Bianco, used in the production of the sparkling Asti, provides aromatic, sweet wines, and Cortese is the grape behind the crisp, floral Gavi wines.

Viticultural challenges in Piedmont include late spring frosts, which can damage young buds, and the risk of hail, especially during summer storms. The region’s steep vineyard slopes also make mechanisation difficult, necessitating labour-intensive cultivation. Despite these challenges, Piedmont continues to produce world-class wines prized for their elegance and ageing potential.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.