About this wine
Grapes
Barbera, Dolcetto and Freisa. The three separately vinified wines are blended in proportions that vary from year to year to achieve balance.
Vinification
Freshly harvested bunches remain intact in sealed vessels saturated with carbon dioxide. Fermentation begins inside the berries, with the full quantity of each grape variety undergoing carbonic maceration separately. This process rapidly reduces acidity and encourages floral and fruit aromas before the three component wines are assembled.
Technical data
Average yield is 65 hl/ha. Alcohol is 12.5% vol.; total acidity is 5.5 g/L ± 0.5 and residual sugar is 4 g/L ± 2. The listed bottle format is 750 ml.
Tasting profile
Intense ruby red with violet reflections. The nose is fruity, fragrant, delicate and fresh, with berry notes recalling strawberry, raspberry and redcurrant. The palate is light and fresh, with a vinous character, an agreeable fruit aftertaste and the distinctive expression associated with carbonic maceration.
Serving and pairing
Serve at 14–16°C. Its delicate, approachable style suits antipasti, light first courses, fresh cheeses and autumn recipes featuring chestnuts; it can also accompany an entire meal. Designed for early enjoyment, it is released from 1 November following harvest and remains suitable for drinking during the subsequent year.
