Grapes: Barbera – Pinot Noir – Cabernet Sauvignon – Cabernet Franc
Total Alcoholic Strength: 14,5%
Acidity: 6.5 GR/L
Vinification: the harvests are carried out separately according to the degree of maturation of each variety. We collect the grapes and put them in small crates that are gently pressed. After the inoculation with selected yeasts we start the fermentation phase at the controlled temperature of 28° for about 10 days. The wine is drawn from the vats when the analysis indicates a correct correlation between colour and tannins.
Aging process: the wine is refined in steel barrels for about 24 months until the bottling phase; in the meantime, the wine sediments in a natural way without filters or clarification.
Period of consumption: 12 years since the harvest.
Food pairing: red meat roasts and matured cheeses.
Temperature: 16 – 18C°