Grapes: 100% Barbera.
Harvest: By hand in crates, first week of October.
Method: Destemming and pre-fermentation cold maceration after cooling the grapes to 5 ° C, followed by normal fermentation at controlled temperature (25-27 ° C) after adding selected yeasts. Aged in steel. Rest at least 1 month in the bottle.
Colour: Ruby red with purple reflections.
Bouquet: Pleasantly vinous with hints of red fruits, currants, cherries and a light vegetable touch.
Palate: It shows balance and tonicity, and presents balance between freshness and alcoholicity.
Pairings: Fresh cured meats, ideal for Barbera risotto. It goes very well with Piedmonts cuisine.