Grapes: 100% Barbera
Total Alcoholic Strenght: 13,5%
Acidity: 5,8 gr/l
Vinification: Harvested during the first week of October. We pick up the grapes and put them in little cases gently pressed. After the addiction of selectioned leavens we start the fermentation at the controlled temperature of 28° for about 10 days. The wine is drawed from the vats when the analysis indicate the correct correlation between color and tannins.

Maturation: The wine is refined in steel barrels for about 18 months until the bottling, in the meanwhile the wine sediments in a natural way without filters or clarification.
Features: Color: full garnet red-vivid; Scent: fully vinous and well balanced; Taste: strong body - frank.
Ageing: 10 years since the vintage.
Combining: carni rosse alla griglia o con salse bruno - cacciagione volatile.
Temperature: 18C° - 20