Grape variety: Barbera 100 % from the small cru

Vinification: 5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits. Sugar fermentation and malolactic fermentation take place in barrels - 50% of them new and 50% used -, where the wine remains for 18 months. After that it is blended in steel tanks, where it remains for 3-4 months, at the end of which it is bottled and placed on the market.

Tasting notes: very intense aromas of cherries, plums with some earthy notes, pepper and vanilla. Round structure, soft, slightly spicy finish.

Food paring: meat dishes, vegetable gratin, truffle risotto and spicy cheeses

Alcohol content: 15 % vol.

Serve at 16°-18°C

Delivery during 2-3 working days.