About this wine
Vineyard and terroir
The grapes come from La Morra, whose characteristic terrain gives the wine good acidity and elegance.
Grapes
100% Barbera.
Vinification
The grapes are handpicked in September, destemmed and pressed. Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. Skin contact lasts approximately two weeks, followed by malolactic fermentation in stainless steel.
Tasting profile
An intense, bright cardinal red. The pronounced bouquet combines ripe and dried plum with a spicy background. The palate is full-flavoured, warm and robust, with long persistence. In its youth, the wine has a pleasantly pungent character. Typical acidity and a delicate structure bring elegance and harmony.
Serving and pairing
Pairs with traditional rustic local cuisine, 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 homage to the heroism of Piedmontese regiments during the eighteenth century. The wine is presented in the Albeisa bottle, named after Alba and created by Renato Ratti in 1973 to identify the distinctive territory and its wines.
