GRAPE VARIETY
60% Barbera, 40% Dolcetto.
VINEYARDS IN
Castelletto d’Orba, Ovada.
Province of Alessandria.
AVERAGE VINE AGE
35 years old.
VINEYARD EXPOSURE
Differs between vineyards.
SOIL TYPE
Varies according to location but generally
sandy marl.
VINIFICATION
Selected Barbera and Dolcetto grapes from our vineyards are transported to the cellar when the proper 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. Fermentation takes place with indigenous yeasts and frequent pumping-over for a minimum of 20 days. Afterwards the wine is racked, lightly filtered, and bottled. 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 picked in September or October.
ORGANOLEPTIC CHARACTERISTICS
A firm and bold ruby red wine with violet reflections and marked fruity aromas of plum, blueberry, and geranium flower. On the palate it is crisp, refined and vivid. The wine has a well-orchestrated tannic texture and a balanced and lingering finish.
PAIRINGS
A wine that can be served throughout the meal, it is a great choice with typical Piedmontese dishes. It pairs well with red meat, “ragù pasta-sauce”, sliced meats, and soft, medium-to-very mature cheese. Try it with Anchovies in Green sauce.
TEMPERATURE AND STORAGE
The wine should be stored horizontally in a cool (about 15 °C) damp environment, away from direct sunlight.
ALCOHOL BY VOLUME
13,5%
SERVING TEMPERATURE
17° C.