Vine

Barbera 100%

Harvest period

1st decade of October, hand harvest in boxes.

Winemaking

Destemming and filling of steel tanks for the alcoholic fermentation; the duration of the fermentation is about 10 days at a temperature of 28-30°C; racking and subsequent malolactic fermentation.

Refinement

In barrels of 500 liters by adding yeast batter and performing regular lees stirring until early summer of the year following the year of harvest; performing repeated decanting to obtain a natural clarification; bottling and subsequent aging in bottles stored horizontally, up to the time of marketing.

Tasting notes

Deep ruby red wine with violet hues; The bouquet is very intense and persistent with hints of cherries, blackberries and a hint of vanilla due to aging in wood; in the mouth the wine is full-bodied, well-structured and with a good balance between alcohol and acidity.

In kitchen

The combination with the first of the Piedmont tradition, it is recommended especially with boiled meat and bagna cauda.

Service temperature

16°-18°C