Variety: 100% Barbera
Age of vineyards: planted in the early 2000s
Vine training system: Guyot
Vinification: maceration on the skins in stainless steel tanks at a controlled temperature for about 6-8 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. The wine ages in stainless steel for several months, and in the following summer after harvest, it is bottled without fining or filtration.
Color: intense ruby red with violet reflections
Aroma: fruity, fresh, with young, captivating notes of red fruits, particularly amarena cherry and plum
Flavor: balanced flavor with slightly acidic notes that are typical of Barbera, and a well-expressed minerality with a final, delicate savoriness
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: ideally drunk in the first years after its release, but may offer surprising nuances even after some time
Also available in magnum format