GRAPE VARIETY:  100% Barbera
SOIL CONSISTENCY:  limestone with sandy-clayey marl and sandstone
VINEYARDS:  localities of Bussia di Monforte d’Alba e Rivalta di La Morra
ALTITUDE:  400 m above sea level
YEAR PLANTED:  1980.
YIELD PER HECTARE:  7.0/8.0 tonnes
VINIFICATION:  The grapes are harvested in mid-October. The must ferments on skins for about 10 days at a maximum controlled temperature of 30°C. Pumping over at least 4/6 times a day allows the best possible extraction of the characteristic garnet red colour and tannins.
MATURING:  upon completion of fermentation, the wine is transferred into steel tanks for decanting and elimination of the lees, achieved thanks to frequent racking. Malolactic fermentation also takes place in steel. The wine is bottled in late spring and can be released for sale after a month’s bottle ageing.
ALCOHOL CONTENT: 14% vol.
AVERAGE ANNUAL PRODUCTION: 3500 bottles
COLOUR: deep ruby red
BOUQUET: scents of fresh fruit, sour cherries and liqueur cherries. With age, the notes evolve into sweet spices and berry fruits.
TASTE: the wine is rounded, savoury and lingering on the palate. Its pleasant acidity makes it easy to drink.
SERVING SUGGESTIONS: Pasta dishes like tagliatelle with ragout or agnolotti, meats and cheeses.