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: 8 days
Malolactic Fermentation in November in steel vats
Refinement: 6 months in oak barrel
Longevity of wine: 6 to 8 years
Tasting notes
Intense, ruby red.
Bouquet of ripe fruit with an undercurrent of spices.
Full flavor with long persistence
Food matches
A wine suited for important first courses and red meats.