Denominazione di Origine Controllata
Barbera 100%
Harvest period
1st decade of October, hand harvest in boxes.
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.
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