Production area: San Giovanni (Monforte d’Alba)
Grape varietal: 100% Barbera
Harvest time: September/October
Vinification: the stalks are removed and the pressed grapes ferment in stainless steel for about 15/20 days at controlled temperature 25/27 °C. The scent and color of the grape must is extracted with periodic delestage. Malolactic fermentation in November in steel vats. Ageing in “tonneaux” for about 15 months. After bottling the wine remains for 3 months in glass.
Color: intense ruby red
Nose: resolute bouquet, with trace scents of cherry, ripe plum and an undercurrent of mixed spices
Taste: ripe fruit, enveloping taste with acidic freshness.