Barbera grapes are picked by hand on the first week of October, making sure to preserve the integrity of each grape.
After pressing grapes, the must ferments in steel tanks at a controlled temperature. Wine matures in 25 hectoliter-oak barrels for 4 months, while a 30% of it in 2.25 hectoliter-French oak barrels, until ready for bottling, occurring the following March from harvest.
14.50 % Voi. real.
Fruity and exuberant notes, typical of Barbera. To catch all its vigor, best if drunk within 5 years from harvest.
Before meals with cheese and cured meats. First courses, especially stuffed pasta and meat sauces; excellent with spicy meat second courses.
Serving temperature: 17 °C.