About this wine
Vineyard and terroir
The vineyards lie in Madonna di Como at 280–340 m a.s.l., with southwest exposure and soils rich in limestone and clay. The vines are trained to Guyot. Cluster thinning limits the yield to 8,000 kg/ha.
Grapes
100% Barbera.
Vinification
Harvest takes place during the final ten days of September. Fermentation proceeds in temperature-controlled stainless-steel vats at 28–30°C for about ten days, with several rackings. The wine undergoes malolactic fermentation.
Ageing
Twelve months in stainless-steel tanks.
Tasting profile
Ruby red with purple reflections. The complex, intense aroma combines fresh fruit, spices and balsamic notes. Silky, balanced and fresh on the palate, with well-judged acidity and a long, persistent finish.
Serving and pairing
Serve at 15–16°C with roasted red or white meat and medium-aged cheeses. Its fresh, youthful style also makes it suitable throughout a meal.
Ageing potential
Its organoleptic qualities reach their peak during the first five to six years.
