Variety: Barbera
Harvest period: end of september
Vinification
Destemmed and crushed
Thermo-controlled fermentation at a temperature of 28°-30°C (82°-85°F)
Average time of maceration:10 days
Malolactic Fermentation in November in steel vats
Refinement: two years in French oak barriques
Longevity of wine: 6 to 10 years
Tasting notes
Color: intense, Cardinal red with sparkling tonalities.
Resolute bouquet, with trace scents of ripe plum and an undercurrent of mixed spices.
Full flavor with long persistence.
Food matches
A wine suited to our hearty local dishes as well as refined meat dishes and aged cheeses.