GRAPE VARIETY: Barbera 100%
VINEYARD: Selection of the very best grapes grown in the villages of Diano d’Alba and nearby villages.
Clay-rich soil, medium calcareous with variable content of sand according to the parcel.
Exposure: from South-east to South-west
Altitude: from 360 to 230 m.a.s.l.
Typical espalier vineyards and Guyot pruning. Average plant density: 4500 vines per hectare.
HARVEST: Between end of September and beginning of October. When completely ripe the grapes are manually harvested into crates to fully preserve their integrity.
GRAPE YIELD PER HECTARE: 8000 kg.
VINIFICATION: Separate processing of the grapes during harvest and vinification.
Destemming and temperature-controlled alcoholic fermentation in steel tanks with 9/12 days of maceration. The process of pumping over and delestage may vary during the fermentation. Drawing off and spontaneous malo-lactic fermentation in a steel tank. Tartaric stabilization and sedimentation take place naturally during the winter in steel tank, exploiting the action of the cold.
AGEING: 6 months in a 3000/4000 liter Franch oak barrel and some French oak tonneaux.
Subsequent finishing in a concrete tank for nearly one year before bottling after about 20 months from the harvest. The wine is then left to rest in the bottle for at least six months before release.
DESCRIPTION: Intense purple red. On the nose you can feel light spicy scents and red fruit. Aromas of drunken cherries stand out as you continue the tasting. The great structure is supported by an important acidity that conveys freshness, balance and persistence.
It goes perfectly with all the savoury dishes such as cold cuts, pork-based courses, veal check and with aged cheeses.
SERVING TEMPERATURE: 18° C
