Varietal

100% Barbera

Soil

limestone mixed with marl with clay layers in places

Training system

Guyot

Strains/ha

5000

Grape yield q.li/ha

70

Harvest time

Early October

Vinification and maturation

Traditional with frequent pumping over of the must on the skins

Aging

minimum 18 months, of which at least 6 in wood

Alcohol content

14.5% vol

Serving temperature

18 - 20° C

Tasting notes

Color: deep ruby red tending to garnet with age

Nose: intense and persistent with hints of black cherry and plum evolving into spicy and floral notes; with aging in wood it develops hints of cocoa and licorice

Flavor: full, with great harmony.

Ageing: gives complexity and richness of sweet and velvety tannins and a long taste-olfactory persistence

Pairings: to accompany a traditional Piedmontese dishes and with braised red meats.