About this wine
Vineyard and terroir
The Barbera is grown in the company's own vineyards in the Langhe, on clay-limestone soils.
Vinification
The grapes are harvested by hand at optimal ripeness, then destemmed and crushed. The must macerates for two weeks with the berries kept submerged. Fermentation takes place at around 28 °C in temperature-controlled stainless-steel tanks, followed by malolactic fermentation.
Ageing
The wine is aged for 6 months in steel vats to preserve the fresh fruit character of the grape, then rests in bottle for a further 3 months.
Tasting profile
Juicy and refreshing, with a rich aroma. Lively acidity is a defining feature and makes the palate feel softer.
Serving and pairing
Versatile with a wide range of foods; the text names no specific dishes.
Vintage notes
The text gives no weather details for 2024.
Label / history
One of the first labels produced by this long-established winery.
