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Organoleptic characteristics
Powerful, dry and ethereal wine. The colour is an intense ruby with garnet hues that increase with ageing. The nose explodes with a mix of fragrant sensations of violets and fruit in alcohol accompanied by elegant notes of sweet spices and cocoa. In the mouth it is alcoholic, powerful and has a long finish.
Alcohol
13.5 % to 15 % depending on the vintage
Pairings
Goes well with meat dishes, game and medium to mature cheeses.
Longevity
10 to 15 years
Grapevine
Barbera
Vineyards locality
Situated in the commune of Monforte D'Alba
Vineyard Altitude
Between 400 m and 450 m above sea level.
Soil composition
Clayey-calcareous
Vineyard exposure
South-west
Training system
Classic Guyot
Vinification method
Vinification is carried out in stainless steel tanks using the 'emerged cap' system and maceration of the marc lasts from 10 to 14 days. The fermentation temperature is controlled and maintained at around 25°-27° C. Malolactic fermentation takes place at the end of fermentation and racking is complete.
Ageing
Ageing lasts at least 20 months, of which at least 12 months in large Slavonian oak casks.
