1st vintage: 2009
Second half of September
Destemmed and crushed
Thermo-controlled fermentation at a temperature of 30°C (85°F)
Average time of maceration: 7 days
Malolactic fermentation in November, in steel tanks
Aging: around one year in oak barrels
Longevity media of wine:
6 to 10 year
Intense, ruby red.
Bouquet of ripe fruit with an undercurrent of spices.
Full flavor with long persistence.
Notes on wine and food pairing
It’s a classic Barbera d’Asti with balance between acidity, tannin and persistent aromas, with a good aging potential. A wine suited for important first courses and red meats.