Grape variety: Barbera 100%
Production area: Nizza Monferrato and surrounding areas
Vineyard position and altitude: south, south-west 200/300 meters a.s.l
Soil: calcareous clayey marl
Wine training system: cordon training on Guyot support
Vineyard age: over 20 years
Grape harvest: hand-picked, late ripening in the second half of September
Planting density: 85 quintals per hectare
Vinification and ageing: after careful selection of the vineyards and the grapes, fermentation is carried out for about 10-15 days at a controlled temperature of 28°C in stainless steel vats. Malolactic fermentation takes place in the tank and is followed by maturation for 12 months in clay amphora. This type of processing was chosen because the clay is a container suitable for bringing out the variety of scents and in general the fruit, thanks to a microporous structure that allows a gaseous exchange with the outside.
Tasting notes: it presents the best features of Barbera grapes that have been grown in over 50-year-old vineyards. It has a ruby red colour and a winy aroma, with violent and cherry notes. Rich, fresh and long in the mouth.
Alcohol content: 13,5 % vol.
Pairings: perfect with the best red meat as well as with pasta and bean soup; risotto with porcini mushrooms. To be served at 18-20°C.
Aging potential: 5/7 years
Bottle size available (lt): 0.75 L