Production area and characteristics
The grapes come from the wide Piemonte region, known for the spread of the indigenous variety Barbera.
Yield per hectare
The hand-harvested grapes are destemmed and soft crushed. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks at a maximum temperature of 18°C. Maceration lasts from 5 to 8 days, according to the vintage.
No aging is foreseen. A vintage wine, it is ready for bottling at the beginning of the year after harvest.
Brilliant ruby red colour. It has a fruity bouquet. Vinous and soft in the mouth. Its freshness and taste-olfactory balance make it a pleasant and easy wine.
A wine for every day, it goes well with all courses, from appetizers to uncomplicated main dishes.
12,5 % Vol.