About this wine
Vineyard and terroir
The wine comes from the characteristic terrain of La Morra, which contributes good acidity and elegance.
Grapes
100% Barbera.
Vinification
The grapes are picked by hand in September, then destemmed and pressed. Alcoholic fermentation takes place in temperature-controlled stainless-steel vessels. Skin contact lasts approximately two weeks, followed by malolactic fermentation in stainless steel.
Tasting profile
An intense, bright cardinal red. The assertive fragrance combines ripe and dried plum with a spicy background. The palate is full-flavoured, warm and robust, with delicate structure and a long finish. Typical acidity brings elegance and harmony, while the wine can be pleasantly pungent in its youth.
Serving and pairing
Suited to the classics of local cuisine as well as refined meat dishes and mature cheeses. Its structure makes it suitable for fairly long ageing.
Label / history
The first vintage was 1969. Renato Ratti created the historic “soldier” label in memory of the heroism of Piedmontese regiments during the eighteenth century.
The wine is presented in the Albeisa, named after the city of Alba. Renato Ratti created this distinctive bottle in 1973 to identify the territory and its wines.