GRAPE VARIETY: 100% Barbera.
HARVEST: last days of September, first days of October.
AVERAGE PRODUCTION/ha: 8 tons.
VINIFICATION: steel barrel, 5-6 days of fermentations with temperature controlled (28-32°C)
AGEING: in stainless steel vats for six months, a passage in oak barrel and in bottles for 3-4 months.
– In appearance the wine presents lively ruby red with full and inviting tonality.
– As for bouquet it reserve a pleasant surprise releasing aromas which lead back to fragrance of plum, blackberry, spices..
– To taste the wine is full and involving, with an acidulous vein always evident, which makes it suitable for modern drinking.
PAIRINGS: Savoury pasta and main dishes, roast meat, average ripe cheese.
DEGREE: 13-14% alc. vol.
TEMPERATURE OF SERVICE: 18-20°C