Grape Variety
Barbera
Area
The hills of Monferrato, Piedmont. East and southeastern exposures at altitudes between 200 and 320 meters. Soil predominantly silty and calcareous, partly sandstone, sandy marl, clay, and fossil Sant'Agata marl.
Vinification and Aging
Hand-picked grapes. Fermentation in temperature-controlled stainless steel tanks with maceration on the skins. Malolactic fermentation in stainless steel. Aged for a minimum of 18 months, primarily in large and small barrels.
Tasting Notes
Aromas of black cherry and berry fruit with light spicy notes. On the palate, juicy berry fruit and plum are perceived, with well-integrated toasted oak notes, ripe tannins, and a vibrant acidity on the finish.
Food match
Perfect with first courses like ravioli or with cured meats and medium-aged cheeses, served at 14-16°C.
Gold Medal (90 pts) - Vinum Magazine
Bronze Medal - IWSC 2026
