Cantine Povero, Barbera d'Asti 'Dianae' 2025

Get to know: Cantine Povero, Barbera d'Asti 'Dianae'

An Italian red wine made without any added sulphites, from Barbera d'Asti in Piedmont.

Tasting Note

A velvety, fruit packed Barbera. The aroma is vibrant with intense notes of raspberry and cherry. Velvety on the palate with flavours of cherries, prune, but also liquorice and spices. This has a comforting warmth and finishes dry with decent length. It's made with no added sulphites and no oak, which keeps Barbera's character completely unmasked. Expect it to lean into the variety's characteristic mouth-watering acidity.

Top food pairings:

• Slow-braised beef casserole
• A hard, aged cheese like Parmesan
• Grilled portobello mushrooms with rosemary

Kate Says

"We really like that this one's made with no added sulphites - it's Barbera stripped right back, no oak to hide behind. And for every bottle sold, part of the proceeds goes to the Piedmontese Foundation for Cancer Research. Good wine doing some good, too."

Producer Info

Cantine Povero has been making wine from Cisterna d'Asti, in Piedmont's Monferrato area, since 1964 — still a family operation today. They've farmed organically since 1998 and now hold organic certification across all 50 hectares of their vineyards, spread across Roero, Monferrato and the Langhe.

How it's made:

• Varieties: 100% Barbera
• Grapes grown on espalier-trained, guyot-pruned vines on sandy-clay soil
• Fermented in stainless steel, temperature-controlled tanks, with no added sulphites at any stage
• Malolactic fermentation follows, softening the wine's naturally high acidity
• Matured in steel only, with no oak influence, to keep the fruit character pure

Good to know:

• Region: Barbera d'Asti DOCG, Piedmont, Italy
• Style: Red, still, dry
• Closure: Cork
• Vegan: Yes
• ABV: 14%
• Vintage: 2025

Why we love it:

This is an Italian red wine with nothing to hide behind - no oak, no added sulphites, just honest Barbera fruit from a family estate that's farmed organically for over 25 years. Pour it alongside a casserole, a hunk of aged cheese, or just good company.