Grapes: 100% Barbera
Total Alcoholic Strength: 13,5%
Acidity: 6.1 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 abtained in this way is refined in steel barrels for 2 years then is transferred in 700 lt. Barrels made with French oak wood of Troncais. After 1 year of maturation we bottle it.
Features: Color: deep garnet red-vivid; Scent: wood and wild berries; Taste: intense and persistant with strong body.
Ageing: minimum 10 years since the vintage.
Combining:grilled red meats with brown sauces, game.
Temperature: 18C° - 20C°