Grapes variety: Barbera 100%
Yield per hectare: 9,5 tons
Vintage: by hand with grapes selection
Wine production: soft treading, fermentation in tanks at controlled temperature; daily re-pumping, decanting and rest until January.
Maturation: in January it is racked in wooden barrels for a short maturation of approx. 6 months, then it is bottled in June.
Organoleptic features: Ruby red colour, typical and intense fragrance of wine with notes of flowers and dried fruit. It tickles the palate with its freshness, elegance and medium intensity.
Keeping way: laying bottle
To serve at: 15-17C°
It is suggested: as a table wine.â€¨Advised glass: tulip
Ageing: one usually advises to drink the one of the latest vintage; it can stand however a short ageing of approx. 2/3 years.