Grape Variety: Barbera 100%
Alcoholic Content: 14% Vol
Serving Temperature: 18°C
Food Pairing: red meats and main courses in general; ideal with mature cheeses such as Robiola and Raschera
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Production Area: vineyards located in Rivalta di La Morra and Gabutti Bussia In Monforte d'Alba
Type of Soil: medium textured tending to clayey
Exposure: South-West / South-East
Altitude: 400 mt/a.s.l.
Years of Planting: 2000 - 1980
Yield per Hectare: 5-6 metric tonnes
Harvest Period: mid-October
Vinification: after soft pressing, the must ferments on the skins for about 10 days at a controlled temperature that which never exceeds 30°C; at least 4-6 daily pumping over to fully extract the best characteristic garnet red colour and the tannins
Aging: after fermentation, the wine is transferred into stainless steel tanks for decanting, and racking off with frequent transfers; the wine is then poured in French oak barrels for the malolactic fermentation and rests and matures for 8-12 months; It is bottled in the middle of Summer
Average Annual Production: 6000 bottles