Barbera grown in Guyot with sustainable viticulture. A generous vine with great vigour, thanks to its rusticity and the decisive operations of leaf removal and thinning carried out during the summer for the production of small and precious bunches, it has allowed the production of an excellent wine.

It falls in the first days of October with manual selection, usually delayed to ensure complete fruit ripeness, reduction of the acid component and general increase in quality.

The grapes are gently destemmed with light crushing and subsequent cold static maceration on the skins for 1 day to promote the natural enzymatic processes. Alcoholic fermentation at 24° C for 15-20 days with frequent punching down to promote the production of the rich aromatic set and a good extraction of anthocyanins, authors of the intense color of this wine.

Temperature: 16-18°C and consume it in 10 years.

A wine with immediate pleasantness, it is also suitable in combination with dishes rich in sauces or more fatty: both hot and cold appetizers, first courses, savoury pies, second courses of white and red meats (beef, lamb or pork) or up to fresh to medium-aged cheeses.

Colour: intense ruby red and very intense violet reflections and slight cardinal hues.

Bouquet: the hints of fruitiness, in young wines, and austerity, for the more evolved ones, with notes of plum and blackberry, jam and spicy, are suggestive. The floral aroma also helps to define the bouquet. It stands out for the pleasantness of its aromas and its harmonious completeness.

Palate: full, enveloping, with intense notes of flowers and red fruits. Typically always present an elegant acidulous vein that gives fragrance and freshness, moderated by the silky and persistent sensation of sweet softness.

Area of origin: La Morra and Roddi d'Alba.

Exposure: East

Average altitude: 250 - 270 m above sea level

Year of planting: 2020

Soil: Sandy Sant'Agata Marls – Fossil Sant'Agata Marls