Grape Variety: 100% Barbera
Vineyards: from Monforte d’Alba, particularly in the small vineyard called Raviola.
Vineyard Altitude: 400-450 meters above sea-level
Soil composition: Clay-chalk
Vineyard Exposition: South, South-West
Training method: Classical Guyot
Max. Production/ha: 70hl grapes per hectare
Vinification method: Vinification is carried out in stainless steel tanks, with emerged cap and the maceration on the skins lasts from 13 to 17 days. The fermentation temperature is not controlled and arrives at 30° - 31°C. The malolactic fermentation takes place during the aging in wood.
Aging: The aging of this wine lasts 32 months, 26 of which are in small French oak barrels Tronçais and the rest in stainless steel. After this, the aging process is completed by leaving the wine to rest in the bottles for at least 6 months.
Tasting notes: Concentrated and powerful. The colour is very dark ruby with slight garnet tinge that increases with age. The scent is intensely varied, starting with hints of alcohol-marinated fruit to evolve in balsamic and spicy sensations. The taste is very persistent and intense.
Alcohol: 14 % to 15% depending on the vintage
Pairing: goes well with important game dishes, roasts and mature cheese
Longevity: 15 to 20 years.