The vilification starts with the maceration of the skins into steel tanks controlling the temperature from five to seven days. In the following fifteen days, after the racking, it ends the alcoholic fermentation into steel. The wine is then put into second and third phase barriques so to obtain the malolactic fermentation at a constant temperature of 20°. At the end of this phase, it is again put into barriques for six months. After the decanting into steel tanks for some months, the wine is bottled without filtrations. Before selling, the wine stands in the bottles for three months.
Tasting characteristics: red intense color with brilliant tone, it opens to the nose with fresh aromas of ripe plum on spicy background. It has a generous body with a high fixed acidity, balancing with the typical complexity of the Barbera vine, with a pleasant freshness and a good persistence. The further time in bottle will give complexity and pleasantness for the future years.
Pairing: Rich dark meats, mushrooms, herbs, herbaceous cheeses like blue cheese, higher tannin foods like root vegetables & braised greens.