Production area: La Morra

Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria.

Vineyard Exposition: North-East

Altitude: approx. 250 m. above sea level

Varietal: Barbera

Surface Area: 1 hectare

Vines per Hectare: 5000

Grape Yield per Hectare: approx. 7-7.5 tons per hectare

Bottles Produced: 7.000

Age of the Vines: all the vines were replanted between 1970 and 1990

Vine Trellising System: guyot.

Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks. Malolactic fermentation also takes place in steel tanks and the wine is kept there for about 6 months.  Around the end of April, or beginning of May the wine is put in used barrique for approximately two months to settle and then bottled without fining and filtration.

Color: Ruby red with violet reflections

Nose: Delicate perfume of blackberry.  Medium-bodied, harmonious and velvety, with acid typical of the grape

Vintages: There is no substantial difference between vintages, only the 2003 has a little more concentration because of the particularly warm and dry summer.

Serving Suggestions: Light pastas like tajarin, or agnolotti with butter and sage.

Recommended Temperature: 17°-18°.

Tasting Notes: Ready to drink when released from the winery but also drinks well for 5-6 years.

Alcohol %: 14.00

Dry Extract g/l: 28.9

Acidity: 5.9