Grapes: 100% Barbera, from its own vineyards.

Harvest: The grapes are thinned out in early August, harvested by hand in boxes of 20 kg. in the last week of September with careful selection of grapes.

Winemaking: Stemmer-crushing of the grapes most intact possible addition of selected yeast Saccharomyces cerevisiae, long maceration on the skins facilitated by replacements and delastage. The alcoholic fermentation at 28-30 °C. Draining and separation of torchiati wine flower. Conducting malolactic fermentation at a temperature of 20 ° C in small French oak barrels.
Aging in oak barrels for a period of about 12 months. Clarification and racking spontaneous during the winter.

Bottling: Is performed in the second autumn after the harvest in Champagnotte bottle of 75 cl. Aged in the bottle for at least 6 months.

Characteristics: Deep ruby color. Vinous and fruity with pleasant notes of balsamic and sweet tobacco, on delicate mineral background.
Excellent structure and complex in the mouth, warm and harmonious.

Analytical characteristics:

Alcohol 15,00% Vol.
Acidity tot. 5:40 g / l
Acidity vol. 0,50g / l
PH 3.58
Sulfur tot. 90 mg. / Lt
Free sulfur 30 mg. / Lt.
Residual sugar approximately 2 g / l

Serving suggestions: It fits game, fondue with truffles, braised beef, aged cheeses. Serve at room temperature 16/18 ° C in large glasses type ballon.