Barbera of Asti and Superior Barbera of Asti8 giugno 2018
In reality there is much more difference between the two wines. The first is a fresh wine, almost never passed in wood, which is based on the fruit and the basic characteristics of the vine: medium body, important acidity, few tannins and almost never pungent. The second is a "big brother" to whom the use of homeopathic wood (large or small) is not supposed to confer those tannins that the vine does not have in large quantities, together with the power and possibility of aging.
We are therefore faced on the one hand by a young wine to be consumed within two to four years and on the other by a medium-long aging wine which should not be consumed preferably before two or three years.
A characteristic that unites them instead is the great qualitative improvement of the name: if until a few years ago they met quite easily Barbera d'Asti not exactly clear from the olfactory point of view today this problem is practically non-existent, returned to normal parameters of any important name.
With about 70 wines by type you can also make mediums on which to reason: here you are the "average star" of the two wines, which sees the Barbera d'Asti slightly exceed the "Brother Superior".
2.42 vs. 2.38 means substantial draw but since we are talking about wines with final characteristics and different prices, in the end for us the "simple" Barbera d'Asti beats even the size of the Superiore.