Alfiero Boffa specialized in the production of Barbera d’Asti Superiore, starting in 1984 to select all the vineyards of his company with separate vinifications.
From those researches the first decision that Alfiero takes is to separate his Barbera grapes, which come from the old plant vines, from the more recent ones.
In this way the four crus of Barbera d’Asti Superiore are born, to which the old names of the respective vineyards are attributed: Cua Longa, More, Muntrivè and La Riva. The unequal chemical-physical components of the soil have revealed significant sensory differences, making each Cru different and unique.
After evaluating the qualitative potential of the vineyards, the second important step of Alfiero takes place in the cellar. From the selected selections he draws percentages, variable at each harvest, and creates two other new wines, two cuvées that will be refined also in different types of wood. These wines are called Collina della Vedova, cuvèe of the four old vines and therefore 100% of Barbera and Velo di Maya, cuvèe of Barbera and other local autochthonous grapes.
The intention is to propose the two schools to make Barbera:
- the four Crus maintain the traditional criteria with regard to winemaking and further refinement. They are Barberas born in the vineyard, whose typicality is respected and kept as intact as possible. This way can be defined as "old school".
- The cuvées are created in the cellar according to the thought and the ambition of the producer, that is to say the "new school" of making Barbera.
With the grapes of the younger and therefore more productive vineyards, a fresher, more fruity Barbera is produced, with a quicker and easier drinkability for every occasion, which stands out under the name of Storica.
The third cuvèe, Testimonium, is dedicated to Alfiero's father, Nello Boffa, as testimony of his father's work and in his memory Alfiero vinifies and refines this Barbera with the same identical procedure that his father performed.