Winemaking Process
Manual harvest of the grapes in 20 kg ventilated crates. Destemming and gentle crushing of the bunches. Fermentation in stainless steel tanks at a controlled temperature of 26°C. Maceration lasts approximately 15 days with pump-overs and délestage.
Malolactic Fermentation: Completed
Aging: 18 months in large French oak barrels
Bottle Aging: 8 months
Serving Temperature: 18°C

Tasting Notes
The wine displays a clear, deep ruby-red color.
On the nose, it is intense, complex, and refined. Aromas of blooming roses are enriched by ripe red fruit such as plum, marjoram, and spicy notes. The aging process contributes tertiary aromas, including tobacco and a hint of balsamic nuance.
On the palate, it is warm and smooth, with the typical Barbera acidity still perceptible, balanced by the present tannic structure. The retro-olfactory correspondence is complete, culminating in a long and persistent finish.

This wine’s complexity and richness pair perfectly with dishes that reflect its character. Ideal pairings include Monferrato-style agnolotti or ravioli with sauce, roasted meats, wild boar, and polenta.