About this wine

Vineyard and terroir

Barbera from municipalities in the Langhe area. The vineyards have calcareous-clay soils and are trained on vertical trellises with Guyot pruning. Maximum yield is 10 tonnes per hectare. The grapes are picked entirely by hand during the first half of October.

Grapes

100% Barbera.

Vinification

After destemming and crushing, alcoholic fermentation proceeds at 26–28°C with 5–6 days of skin contact. Malolactic fermentation is completed.

Ageing

Four months in oak are followed by 8–10 months in tank before bottling.

Technical data

Available vintage: 2023. Alcohol: 14% vol.

Tasting profile

Intense ruby red with purple highlights. Blackberry and cherry aromas are joined by spicy notes. The palate is full-bodied, fresh and marked by pleasant acidity.

Serving and pairing

Serve at 18–20°C. Suitable for complex pasta dishes, grilled meats, game, cold cuts and medium-mature cheeses. Cellaring potential is 3–5 years in bottle.