About this wine

Vineyard and terroir

A strict selection of Barbera from vineyards in the Preda cru in Barolo. The vines have a south-west exposure and grow on calcareous-clayey Tortonian soil. They are trained on counter-trellises and medium-short Guyot pruned. Average planting density is 5,000 vines per hectare. Thinning approximately 30% of the clusters reduces production to about 1 kg per vine.

Grapes

100% Barbera.

Vinification

The grapes are picked slightly overripe and placed in small, perforated 20 kg crates, with rigorous bunch selection. Transport to the cellar and crushing take place within a few hours of harvest. Fermentation proceeds at a controlled temperature of approximately 30°C with repeated, gentle pump-overs. Skin maceration averages 250 hours. Part of the young wine goes into a 15–16 hL oak cask and the remainder into barriques, where spontaneous malolactic fermentation takes place.

Ageing

12 months in wood.

Technical data

Alcohol: 14% vol. Total acidity: 6 g/L. Residual sugar: 2.5 g/L. Net dry extract: 30 g/L.

Tasting profile

Intense violet in colour. Sweet fruit, flowers and plum jam shape the aroma, delicately edged by vanilla. The palate delivers pure, concentrated berry character and finishes with velvety acidity.

Serving and pairing

Store the bottle horizontally. Serve at 18–20°C and uncork at least one hour in advance. Suitable for ageing for approximately 3–10 years from harvest. Pair with red meats, game, marbled cheeses and strongly flavoured mature cheeses.