About this wine
Vineyard and terroir
The grapes come from the Monferrato hills in the Province of Asti, near Nizza Monferrato—identified more specifically as the colline del Nicese in the technical sheet. The vineyards face south and southwest and have sandy-loamy soils. Vines are 15–30 years old, trained to Guyot, and farmed under sustainable viticulture practices. Yield is 9,000 kg/ha.
Grapes
100% Barbera. The winemaker is Paolo Giacosa.
Vinification
Harvesting is entirely manual. Whole bunches are hand-sorted on a vibrating table and chilled with carbonic snow to limit oxidation and substantially reduce sulphur use. After destemming, the berries undergo a second manual selection on another vibrating table, followed by gentle crushing. Screw conveyors are excluded throughout grape handling.
The must is cooled before fermentation to preserve its characteristics, then fermented in temperature-controlled stainless-steel vats. Maceration lasts more than 18 days and includes délestage.
Ageing
The wine matures for 14 months in medium-sized oak casks holding 2,500–4,000 L. The 2022 technical sheet also records the use of a small proportion of smaller barrels.
Technical data
Barbera d’Asti DOCG Superiore. The displayed vintage is 2022. Alcohol is given as 13.5% vol on the wine page and 14% vol in the 2022 technical sheet. Recommended cellaring is 4–6 years.
Tasting profile
Deep ruby red with characteristic purple reflections. The nose is broad, elegant and fresh, combining small red fruits, violet and ripe grapes with pleasant spicy nuances. The palate is fine and fresh, medium to full-bodied and well balanced, with silky acidity and a long, spicy finish. Its profile is dry and oriented toward oak maturation while retaining youthful freshness.
Serving and pairing
Serve at 15–18 °C. Pair with pasta, risotto, roasted meats, cheese, salami or traditional Bagna Cauda.
Vintage notes
The 2022 growing season was among the hottest and driest recorded. An exceptionally dry, mild winter was followed by more than 180 days without significant rainfall. In July, the vines adapted to limited water availability by producing smaller bunches. Harvesting began at the end of August with fruit intended for sparkling wines and continued with white varieties; Nebbiolo picking started around mid-September. Fruit quality was excellent and the grapes were healthy, although yields per hectare were lower.
