Traditional (espalier and Guyot pruning)
Late September/Early October
Manual harvest. Stainless steel maceration in temperature controlled for about 8 days.
Malolactic fermentation follows within two months from racking
For 18 months in steel
Aging in bottle for a few months before release
Deep ruby red color with purple highlights. Intense, fruity and characteristic on the nose. The palate is dry, fruity, and balanced
Alcohol by vol
Between 13 and 14,5 % by vol depending on the year
Balanced acidity, typical of Barbera grape.
It’s recommended with game, meat dishes, cheeses.