VARIETY Barbera 

PRODUCTION AREA Agliano Terme, Vaglio Serra, Nizza Monferrato, Incisa Scapaccino, Mombaruzzo

AT SOIL Calcareous clay 

HARVEST First half of September 

VINIFICATION Maceration on the skins in temperature-controlled automatic steel fermenters, with repeated pumping-overs and aeration until the complete conversion of sugars to alcohol. Racking and aging in contact with fine lees follow to facilitate malolactic fermentation AGING Minimum of 6 months in oak barrels and then in the bottle

ALCOHOL CONTENT 14% abv

SENSORY NOTES: DEEP RED WITH GARNET REFLECTIONS. INTENSE AROMA OF RED FRUITS ACCOMPANIED BY HINTS OF SPICES, TOBACCO AND EUCALYPTUS. BOLD AND RICH FLAVOR, WITH A PLEASANT AND PERSISTENT FINISH ACCENTUATED BY NOTES OF FRUIT AND COCOA

RECOMMENDED PAIRING: IDEAL FOR THE ENTIRE MEAL, PERFECT WITH ELABORATE FIRST COURSES, RED AND WHITE MEAT-BASED SECOND COURSES, AS WELL AS FRESH AND MEDIUM-AGED CHEESES

SERVING TEMPERATURE: 16/18° C

LONGEVITY: REMARKABLY LONG-LIVED

SIZE: 0.75L