100% Barbera D'asti
Within two hours, the grapes are hand-picked, arranged in tubs and sent to the winery for pressing.
Stripping and light pressing of the grapes, steeping (12 days) and alcoholic fermentation in stainless-
steel, temperature-controlled vats. Daily must mixing both in vacuum and in open-air, according to
need. Upon drawing off the solids, the wine rests in stainless-steel vats for 18 months. Malolactic
fermentation occurs naturally, achieving optimum maturation for this Barbera wine. After bottling, a further 6 month minimum refinement period in the bottle is needed.
Intense bouquet with notes of violet and maraschino cherries. Rich middle notes nostalgic of dates and figs. Powerful and fresh on the palate. White pepper and chocolate. Balanced with a persistent finish.