The grape selection generally takes place at the end of September or the first week of October and is carried out entirely by hand. The grapes are crushed the same evening and placed in stainless steel tanks for alcoholic fermentation with a controlled temperature not exceeding 28°C. The wine matures in stainless steel tanks until bottling and then ages in the bottle for several months. On the nose, it presents good finesse, vinous and intense with pleasant scents of cherry and wild berries. The color is a vivid ruby red with violet reflections typical of a young and fresh Barbera. On the palate, it is decisive, full but balanced with a long and pleasant finish. Perfectly balanced between tannin and acidity. Try it with veal tonnato, tagliatelle with Robiola di Roccaverano and zucchini flowers, or Mediterranean-style monkfish.
Price VAT included
The grape selection generally takes place at the end of September or the first week of October and is carried out entirely by hand. The grapes are crushed the same evening and placed in stainless steel tanks for alcoholic fermentation with a controlled temperature not exceeding 28°C. The wine matures in stainless steel tanks until bottling and then ages in the bottle for several months. On the nose, it presents good finesse, vinous and intense with pleasant scents of cherry and wild berries. The color is a vivid ruby red with violet reflections typical of a young and fresh Barbera. On the palate, it is decisive, full but balanced with a long and pleasant finish. Perfectly balanced between tannin and acidity. Try it with veal tonnato, tagliatelle with Robiola di Roccaverano and zucchini flowers, or Mediterranean-style monkfish.
