Grape: Barbera.

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.

Analytical characteristics:

Alcohol: 14% vol
Total acidity: 5,50 g / l
Sulphites 130 mg / l
Total sugars <1 g /

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.