Grape: Barbera.

Area: vineyards in Nizza M.to, Calosso and San Marzano O.

Harvest: end of September – early October Vinification: Traditional with maceration on the skins for 8-10 days with help of pumping and delestage, run of the alcoholic fermentation at 26-28 ° C, followed by malolactic fermentation at 18-20 ° C

Ageing: in stainless steel tanks, bottling in the spring.

Colour: ruby red, clear and intense.

Aroma: pleasantly vinous and characteristic Taste: dry and round, full-bodied with hints of fruits of undergrowth

Temperature: 16-18 ° C.

Serving suggestions: meats, red meats, game and hard cheese.