Grape variety: 100% Barbera
 
Production area: Monforte d’Alba – Roddino (Cuneo)
 
Altitude: 535 m above sea level
 
Exposure: South / South-West
 
Soil: calcareous-clay marl
 
Training system: Guyot Yield: 80 q/ha
 
Winemaking technique
Destemming and crushing.
Alcoholic fermentation in stainless steel at controlled temperature (24–26 °C).
Skin maceration for 10–12 days with pump-overs and délestage.
Spontaneous malolactic fermentation in stainless steel.
 
Aging
Aging for 12 months in 500-liter Austrian tonneaux. Followed by 8–10 months of bottle aging.
 
Sterile filtration before bottling.
 
Analytical data
Alcohol: 13.5% vol
Total acidity: 6.71 g/l
pH: 3.31
Residual sugars: < 1 g/l
 
Organoleptic characteristics
Deep red color with violet highlights.
Aromas of ripe red fruit, sweet spices, and light notes of vanilla and toast.
Full-bodied and rounded on the palate, with soft, silky tannins and a persistent, harmonious finish.
 
Serving
Recommended serving temperature: 16–18 °C