About this wine
Vineyard and terroir
Produced from vineyards in La Morra at elevations of 400–500 metres above sea level. The south- and south-west-facing vines are Guyot-trained on limestone-and-clay soils.
Grapes
100% Barbera.
Vinification
The grapes are harvested by hand between late September and early October, then destemmed and crushed. Maceration takes place in temperature-controlled tanks at 25–26°C for 8–10 days, with daily pump-overs. Malolactic fermentation follows.
Ageing
Maturation takes place in stainless-steel tanks.
Tasting profile
Ruby red with intense purple reflections. The bouquet offers rich red-fruit and floral notes. Pronounced freshness gives the palate a pleasantly fruity, immediately drinkable character.
Serving and pairing
Serve at 16–18°C. Its balanced acidity suits cold cuts, first courses and fresh cheeses. The wine can be enjoyed now or kept for moderate ageing.
Label / history
La Dimora is framed through Barbera’s long-standing place in Piedmontese culture. Once regarded as a popular everyday wine, Barbera was celebrated by Italian poets including Giosuè Carducci and Giovanni Pascoli and later became an emblematic Piedmontese variety as winemaking methods evolved.
