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With this wine we want to enhance the peculiarities of Barbera which are concentration, freshness, elegance, longevity. It is a style of our own to interpret Barbera. Selected vineyards, low yields and oak ageing are the key factors contributing to making this wine up to the standards of the Superior appellative.
Intense aromas of red fruits, sour cherries with graphite and menthol notes on the nose. On the palate, it is rich and concentrated, mineral and fresh. This freshness gives it longevity and makes it a versatile wine in terms of food pairing.
Food paring: rich starters, baked fish, cod, pasta all'uovo with meat sauce, red and white meat, matured cheese.
Grape variety: Barbera 100%
Vineyards: located in different municipalities and blended together during winemaking.
Altitude: between 200 m.a.s.l. and 450 m.a.s.l.
Soil: lean soil with presence of limestone. Soil geology: Marne di Sant’Agata Fossili, Arenarie di Diano e Formazioni di Lequio.
Harvest: grapes are harvested by hand in plastic crates between mid-September and the end of October.
Perfect ripeness is sought in the grapes, taking into consideration each plot. The clusters are destemmed and fermented in temperature-controlled tanks. Skin-contact maceration lasts about 10-12 days. Malolactic fermentation is carried out in old concrete tanks. It follows the ageing in tonneaux and big barrels for at least 6 months. The wine ages in bottle before being released.