About this wine
Vineyard and terroir
The organically grown Barbera comes from La Morra, Roddi and Verduno. The vineyards have calcareous-clay soils and vertical trellises with Guyot pruning. Harvest takes place entirely by hand in late September, with a maximum yield of 10 tonnes per hectare.
Grapes
100% Barbera from organically grown grapes.
Vinification
After destemming and crushing, alcoholic fermentation proceeds at a controlled 26–28°C with 6–8 days of skin contact. Malolactic fermentation is completed.
Ageing
The wine rests for 3–4 months in concrete vats before bottling.
Technical data
Alcohol: 13% vol.
Tasting profile
Intense ruby red with purple highlights. The bouquet is fruity and floral, recalling blackberry, cherry and roses. The palate is medium-bodied, with lively acidity and easy drinkability.
Serving and pairing
Serve at 18–20°C. It is ready to drink and suits pasta dishes, flavourful soups, mixed boiled meats, cold cuts and fairly fresh soft cheeses.
Vintage notes
Vintage available: 2024.
