Traditional (espalier and Guyot pruning)
Late September/Early October
Manual harvest. Stainless steel maceration in temperature controlled for about 8-10 days.
Malolactic fermentation follows within two months from racking
For 18 months: 10 in oak barrels
Aging in bottle for a few months before release
Deep ruby red color with purple highlights. Intense, fruity and characteristic on the nose with wood notes. The palate is dry, fruity, and balanced
Alcohol by vol
Between 13,5 and 15 % by vol depending on the year
Balanced acidity, typical of Barbera grape.
It’s recommended with game, meat dishes, cheeses.
88/100 Blind Tasting 2018 by Andreas Larsson Best Sommelier of The World