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Grape Characteristics

60% Barbera and Bonarda 40% selected on the hills of the classic area (200-250 m.s.m.) in vineyards with a yield limited to 85 quintals of grapes per hectare (lower than that provided for by the disciplinary Doc).

Winemaking

Vinification “in red” (maceration of the skins in the must) in small stainless steel vats, at controlled temperature, with selective extraction of “noble” tannins (not bitter or astringent); pass for a few months in medium-sized oak barrels, followed by adequate refinement in the bottle.

Organoleptic characteristics

Brilliant ruby color with garnet shades; intense and complex aroma, with a dominant hint of jam (marasca and plum) and pleasant spices (vanilla, cloves, cinnamon); full, warm and harmonious taste, with an elegant fruity and slightly spicy base. To be drunk within three years from the harvest. Served at 16 ° c, it goes well with red meats, game and aged cheeses.