Grape Variety

100% Barbera

Harverst
Hand-picked during the first ten days of October

Vinification

The freshly-harvested grapes are immediately destemmed and crushed. Fermentation is spontaneous in stainless steel tanks at
24°-25° C. The wine is racked after about 10 days. Malolactic fermentation in steel tanks is spontaneous. The wine is cold-stabilised. The first elevage is for about 6 months in large oak barrels (30-50 hl). The wine is bottle-aged for about a further 9 months.

Characteristic

Intense ruby-red, developing garnet highlights with the passing years. Exhilarating fragrance of blackberries, jam and spices
with a delicate, yet intense perfume. On the palate, full-bodied, complex and harmonious.

Classic Pairing

Steaming lasagne with ragù sauce; agnolotti with a meat filling, perhaps drizzled with wine. Stuffed guinea fowl or a roast with
hazelnuts. And for a cheese pairing? A hard cheese from Bra (Piedmont)? Gorgonzola? A Toma cheese? The choice is yours.

Unusual Pairing 

Pizza night? Vegetarian pizza is perfect. A succulent hamburger from the grill. Journey east, and serve with pork in sweet and sour sauce.