Classification
Red wine D.O.C.

Grape variety
Barbera.

Area of Production
Langhe and Roero hills.

Soil
Marly, calcareous soil.

Harvest
First 15 days of October.

Vinification and Refinement
Alcoholic fermentation with maceration on the skins for up to 10 days. Refinement in Slavonian oak cask and bottle for one year.


Tasting notes
Bright ruby red with notable purple reflections. Intense, vinous, delicately fruity and fragrant. Dry, lightly tannic, lively that becomes fuller and more balanced with age.

Food pairing
Ideal with pasta, meat and game.

Aging
Wine suitable for medium aging.

Serving temperature
16/18C.

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