About this wine
Vineyard and terroir
The grapes come from vineyards in Alba, Albaretto della Torre, Barolo, Castiglione Falletto, Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monchiero, Monforte d’Alba, Novello, Roddi, Roddino, Serralunga d’Alba and Verduno. The soils are calcareous clay. Vines are trained on vertical trellises and pruned using the Guyot system. Maximum yield is 10 tonnes per hectare.
Grapes
100% Barbera.
Vinification
The grapes are harvested entirely by hand during the first half of October, then destemmed and crushed. Alcoholic fermentation takes place at a controlled 24–26°C, with frequent pumping over and 3–6 days of skin contact. Malolactic fermentation is induced with selected bacteria and runs concurrently with alcoholic fermentation.
Ageing
The wine matures for 3–4 months in steel tanks before bottling.
Technical data
Alcohol is 14% vol.; the technical specification gives a regulatory minimum of 12% vol. Minimum total acidity is 4.5 g/L, and minimum net dry extract is 23 g/L.
Tasting profile
Intense ruby red with purple highlights. Blackberry, cherry and rose shape the fruity and floral aroma. The palate is medium-bodied, with lively acidity and easy drinkability.
Serving and pairing
Serve at 18–20°C with pasta dishes, full-flavoured soups, mixed boiled meats, cured meats or fairly young soft cheeses. It is best enjoyed young, within a couple of years of the vintage. Bottles should be stored horizontally in a cool, dry and dark place at a constant temperature.
