Grapes: 100% Barbera.
Harvest: By hand in crates, first week of October.
Method: Destemming and pre-fermentation cold maceration (6-8 ° C) after cooling the grapes to 5 ° C. Followed by normal fermentation at controlled temperature (25-27 ° C) after adding selected yeasts. Aging in traditional large barrels for 6-8 months followed by 5 months in steel. Rest in the bottle for at least 3 months.
Colour: Ruby red with purple reflections.
Bouquet: Delicately vinous, ready, ethereal, with notes of berries, dried flowers, ripe cherries, vanilla and blond tobacco.
Palate: Harmonious, caressing, sapid, with excellent structure; it has enveloping and complex notes that go from ripe red cherry to vanilla, with silky tannins, all in a splendid and persistent finish.
Pairings: Fresh cured meats, ideal for Barbera risotto. It goes very well with piedmonts’ cuisine.