About this wine
Vineyard and terroir
The fruit comes from estate vineyards in La Morra, Roddino and Sinio. The vines are Guyot-trained.
Grapes
100% Barbera.
Vinification
The 2017 wine fermented for seven days at controlled temperature, with daily plunging and pump-overs.
Ageing
Nine months in a combination of used barrels and stainless-steel tanks.
Technical data
The vineyard yield was 50 q/ha. Alcohol was 14.5% ABV. Production comprised 20,633 standard bottles and 350 magnums.
Tasting profile
Deep ruby with a vivid purple rim. The warm 2017 season did not produce overripe character: the nose centers on clean dark fruit, supported by aromatic herbs and sweet spices. Juicy, direct and fruit-driven on the palate, with appetizing acidity and a mouthwatering finish.
Serving and pairing
Serve at 16–18 °C. Its juicy fruit and refreshing acidity make it particularly suitable for the table. Cellaring potential is 6–8 years.
Vintage notes
The technical data and tasting profile refer to the 2017 vintage.
