Grape type: Barbera

Production area: Production area of Barbera d’Asti D.O.C.G.

Harvest: Manual, first half of October.

Wine-making process: Destemming and fermentation in steel vats for about 10-12 days.

Ageing: After malolactic fermentation, a portion of the entire mass is kept in French oak casks where it refines. The remaining part will complete ageing in stainless steel vats for the same time. After blending and further ageing in stainless steel vats, the wine is bottled and left to evolve in bottle.

Pairings: It is the pleasant accompaniment for appetizers, pasta and risotto, white and red meat main courses and aged cheese. Its high acidity expresses its better paired with particularly rich and flavor some dishes.

Serving temperature: 16°-18°C

Features: Red garnet, crystal clear and transparent. Pleasantly fruity aromas with delicate nuances of wood and vegetables. It is dry and full in the mouth, with remarkable body and freshness, in line with tradition. Intense and leisurely in the mouth, it is reminiscent of the range of aromas it spreads.