Designation: Langhe D.O.C.
Variety: 100% barbera
First vintage produced: 1994
Harvest time: fourth week of September.
Vinification: from a single vineyard located in Dogliani and facing south-west. The vines, over 35 years old, are cultivated with guyot and have a density of 5000 plants per hectare. The soil is of medium texture, calcareous-clayey. After pressing, alcoholic fermentation takes place over 2 weeks in steel tanks at 26°C with several repassings. Post-fermentation maceration with the skins follows. After racking, the wine remains in steel vats for malolactic fermentation and is then transferred to barrels.
Ageing: about 12 months in oak casks.
Description: ruby red colour with intense aromas of ripe red and black cherries, flint, graphite and spices. Fresh acidity and full body. Barbera characterised by finesse, excellent balance, great complexity and a lingering finish.
Food Pairings: starters, pasta, white and red meats, game, and medium aged cheeses.
