GRAPE VARIETY
100% Barbera grapes.
VINEYARDS IN
Diano d’Alba. Province of Cuneo.
AVERAGE VINE AGE
35 years old.
VINEYARD EXPOSURE
Full sunlight exposure. Mostly south-facing.
SOIL TYPE
Sandy substrate with sandy-clay marls; mainly caused by the formation of so called “Diano sandstones”.
YIELD
90 quintals per hectare.
AVERAGE HEIGHT
Our vineyards are located at an average height of 250 m above sea level.
VINIFICATION
Selected Barbera grapes from our vineyards are transported to the cellar when correct level of ripeness is reached. Then they undergo a conventional red wine-making process: fermentation and maceration occurs in stainless steel vats with selected yeasts at controlled temperatures. The traditional fermentation method continues with daily pumping of the must over the cap for a minimum of 20 days. Afterwards the wine is racked, lightly filtrated and bottled. The bottle rests for a few months for refinement before being placed on the market. Sulphur dioxide additions are kept low.
TRAINING SYSTEM
Guyot-pruned. Low yield per hectare. Attentive canopy management via green pruning and selective thinning; minimal chemical treatments. Grapes are hand-picked in September or October.
ORGANOLEPTIC CHARACTERISTICS
It is a firm and intense ruby red wine with marked fruity aromas of berries, plum, black cherries and with subtle spicy hints.
It is full-bodied and mouth-filling, elegant and intense, yet well-balanced and with a lingering finish. The wine has the potential to age well over the years.
PAIRINGS
A wine that can be served throughout the meal, a great choice with the first course, grilled or baked red meat, “ragù pasta-sauce”, sliced meats and soft, medium-to-very mature cheese. Try it with roasted peppers dressed with “Bagna caoda” too.
TEMPERATURE AND STORAGE
The wine should be stored horizontally in a cool (about 15 °C.) damp environment, away from direct sunlight.
ALCOHOL BY VOLUME
14%
SERVING TEMPERATURE
17° C.