About this wine
Vineyard and terroir
The Barbera fruit comes from hills between Alessandria and Asti, extending towards the Ligurian Apennines. The soils combine limestone and clay with tuff and siliceous stones.
Vinification
The grapes are harvested at optimal ripeness. Traditional vinification comprises 10 days of skin maceration, temperature-controlled fermentation in stainless-steel tanks and malolactic fermentation.
Serving and pairing
Aerate for one hour before serving.
Label / history
The Ricossa family’s history began near Asti in Piemonte in the late 1800s, when the family established its winery there.
