Variety: 100% Barbera
Age of vineyards: planted in the early 1960s
Vine training system: Guyot
Vinification: maceration on the skins in stainless steel tanks at a controlled temperature for about 10 days before the grapes are pressed and alcoholic fermentation is concluded in stainless steel (about 20 days), where malolactic fermentation also takes place at a controlled temperature. Towards December, the wine is transferred to small barrels of oak, 40% of which are new and 60% are from second and third passages, where they remain to age for 18 months. After decanting in stainless steel, the wine is bottled without fining or filtration.
Color: intense, almost opaque ruby red
Aroma: ample and immediate, with notes of plum jam and elderflower. Lightly spicy finish with hints of candied fruit.
Flavor: powerful and vigorous, with excellent balance between concentration and acidity. Persistence and minerality well expressed due to the age of the vineyards and its unique soil.
Serving temperature: 16°-18°C. It is particularly enjoyable to savor its initial freshness and then appreciate the evolution of its aromas as the wine slowly warms in the glass.
Evolution: immediately enjoyable yet has the potential to age well for years to come.
Also available in magnum format