About this wine
Vineyard and terroir
The grapes originate in Monforte d’Alba (CN). The vines are Guyot-trained at a density of 4,000 plants per hectare, with yields of 45–50 quintals per hectare.
Grapes
100% Barbera. This is a vintage-dated wine.
Vinification
Fermentation takes place at controlled temperature, with approximately 10–12 days of skin contact.
Ageing
The wine matures for approximately 24 months in small oak barrels and is subsequently refined in cement. It receives at least another 12 months of bottle ageing before release.
Technical data
Available in 0.75 L bottles. Its expected cellaring potential is 15–20 years. The technical data represent averages across several years and may vary with the individual vintage.
Tasting profile
The vibrant color moves from ruby red toward carmine, with a notable degree of transparency in the glass. The nose is deep and expressive, led by ripe cherry and full, juicy red fruit without becoming excessive or jammy. Nutmeg, cinnamon, clove and a subtle pepper note provide an elegant, integrated spicy dimension. A restrained boisée nuance accompanies the fruit, while dried medicinal herbs—particularly thyme and marjoram—form a balsamic aromatic background.
Rhubarb, gentian and licorice merge with the fruit on the palate. The tannins are silky and enveloping, leaving a lightly powdery sensation on the gums and a gentle drying effect without aggression. The texture is round, soft and velvety yet distinctly mouthwatering, with fruit, acidity, structure and tannin integrated in balance.
Label / history
The first vintage in the estate’s history was produced in 1988.