About this wine
Vineyard and terroir
The grapes come from estate vineyards in the Barolo and Monforte d’Alba areas. The sites are at 300 m, with south and south-east exposures and marly-calcareous soil. The vines are Guyot trained at a minimum density of 4,000 vines per hectare, with a yield of 70 quintals of grapes per hectare.
Grapes
100% Barbera.
Vinification
Harvest takes place in October and is carried out strictly by hand. The best grapes from the two vineyards are selected according to the vintage. They are destemmed and softly crushed, then fermented in stainless-steel tanks at a controlled 30°C. Skin contact lasts 15 days. Following racking, suitable cellar conditions are created for malolactic fermentation.
Ageing
The wine matures for 18 months in French oak barriques, followed by six months in bottle before release. The extended barrique maturation is intended to give the wine greater longevity.
Technical data
Alcohol is 14.0% by volume, depending on vintage. Serve at 16–18°C. The wine is presented in a notably heavy bottle inspired by historical bottle shapes.
Tasting profile
Intense, bright ruby red. The varietal bouquet evokes roses, ripe red fruit and vanilla. The palate is fresh and soft, well balanced, refined and persistent.
Serving and pairing
Pair with fresh pasta and meat sauce, meat-filled ravioli, boiled meats, roast beef, chopped steaks and pork.
