Variety: Barbera 95% 5% Freisa.
Yield per hectare: 90q
Maximum production of bottles per hectare: 6000
Winemaking: Destemmer–pressing of the grapes and instant alcoholic fermentation in cement. Maceration for 8-10 days Vitrified cement. Racking and starting malolactic fermentation.
Refinement: at least 8 months in cement.
Bottling: Minimum filtration and bottling with cork stopper technician. Bottle aging for 2 months.
Drinking: 12.5-13.5% Vol
Total acidity: 5.5 / 6g / L
pH: 3.4 / 3.45
Total sulfur maximum: 80 mg / L
Holding the bottle over the years: 2-4 years.
Color: Hue low and high color intensity. Typical of Barbera. Deep red, purple at times.
Aroma: Aromas typical and natural Barbera. Fruity, slightly vegetal (bell pepper)
Taste: acid in fairness, not tannic, enveloping.
Serving suggestions: Ideal for first with meat sauce, cheese, cold cuts.