VARIETY: 100% Barbera

PRODUCTION ZONE: Monforte d’Alba – Castelletto subzone. Mixed soil (silt, clay and sand in equal parts), rich in mineral salts and active lime.

TRAINING SYSTEM OF VINEYARD: Freestanding espaliers with Guyot pruning, on steep slopes (40%) with southeast exposure.

YIELD PER HECTARE: 55 hl.

VINIFICATION: Vinification begins in September, with a gentle pressing of handpicked grapes followed by destemming. Fermentation follows in thermostatted tanks at a controlled temperature of 30-32°C. Maceration lasts 8-10 days and is followed by racking when fermentation is complete.

AGEING: Immediately following malolactic fermentation in December, the wine is decanted into wooden barrels where it rests for about 12 months. Bottling takes place in the second winter after the harvest.

ORGANOLEPTIC CHARACTERISTICS: A vivid violet-crimson with an intense and brilliant garnet meniscus. Fresh and lively fragrance, with distinct sensations of blackcurrant. On the palate, acidity balances perfectly with the wine’s firm structure.

PAIRINGS: A pleasant companion to robust first courses and meat main dishes.

SERVING TEMPERATURE: 18°C.