How we made it
VARIETY: 100% Barbera
A barbera in steel only with all the characteristics of Barbera d’asti: good freshness and acidity, present but very silky tannins.
Fermentation takes place with selected yeasts for about 20 days, alternating daily punching down and pumping over to obtain the maximum structure and quality. Aging takes place in steel with battonage for a minimum period of 6 months on fine lees, another 6 months in steel tanks with clear wine and a minimum of one year in bottle.
Ruby red color with violet reflections; the nose reveals notes of ripe red fruit such as blackberry and raspberry, floral and spicy. In the mouth it is warm, soft, quite tannic, balanced overall.
On the table it goes well with first courses, second courses of red meat and game.