FIRST VINTAGE ON THE MARKET: 2007.
VINE VARIETY: Barbera.
VINEYARD LOCATION/TERRAIN: 300 meters a.s.l. facing south, franco silty, sub-alkaline pH
IMPLANT DENSITY: 4500 vines/Ha.
TRAINING SYSTEM: vertical - trellised with short Guyot pruning.
HARVESTING: by hand with selection of the grapes, mid/late September.
WINEMAKING: in steel thanks by traditional floating cap fermentation with regular recycling from the bottom to the top of the thank, controlled malolactic fermentation.
FINING: minimum 24 months of which not less than 8 in oak tonneau and/or large barrels and at least a further 3/6 months refinement in the bottle.
SENSORY NOTES: intense ruby red color, ripe fruit and mild spices fragrances, fine bouquet, warm and well balanced flavour structure.
FOOD PAIRING ADVICES: ideally accompanies the rich main courses (roasted, braised and boiled meats and game), enhances the great pasta dishes (agnolotti, tagliolini), excellent meditation vine. Serving temperature 16-18 ° C.