Description

GRAPE VARIETIES – Barbera 100%.

TERRAIN – Clay-limestone.

VITICULTURE – Guyot with a density of 4500 vines/ha, 30-year-old vines.

VINIFICATION – Traditional, with a 15-day maceration on the skins at 28-30°C. Malolactic fermentation follows in wooden barrels. Malolactic fermentation follows in wooden barrels. A year’s maturing takes place in wooden barrels, during which this robustly structured wine becomes even richer, evolving into a complex, elegant wine.

COLOR – Ruby red with garnet hues that become more obvious with age.

PARFUMS – Viney with a distinctive aroma, tending towards the ethereal with maturation combined with delicate notes of wood and vanilla.

FLAVOR – Dry, calm, full-bodied, with an appropriate maturing process that is more harmonious, pleasant and full-bodied.

OPERATING TEMPERATURE – 18 to 20°C.

ALCOHOLIC STRENGTH – 14.5%

FOOD & WINE Pairings – Excellent with meat dishes, game, roasts, grills, stews and hard cheeses.