The grape selection usually takes place at the end of September or in the first week of October and is carried out entirely by hand. The grapes are crushed that same evening and placed in stainless steel vats for alcoholic fermentation with controlled temperature that does not exceed 28°C. The wine continues to mature in the steel vats until bottling and subsequent bottle aging, which lasts for a few months. On the nose it shows good finesse, vinous and intense with pleasant hints of cherry and berries. Deep and bright ruby red color, with violet reflections typical of a young and fragrant Barbera. On the palate it is decisive, full but balanced with a long and pleasant finish. Perfectly balanced between tannin and acidity. Try it with vitello tonnato, tagliatelle with Robiola di Roccaverano and zucchini flowers or monkfish Mediterranean style.
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The grape selection usually takes place at the end of September or in the first week of October and is carried out entirely by hand. The grapes are crushed that same evening and placed in stainless steel vats for alcoholic fermentation with controlled temperature that does not exceed 28°C. The wine continues to mature in the steel vats until bottling and subsequent bottle aging, which lasts for a few months. On the nose it shows good finesse, vinous and intense with pleasant hints of cherry and berries. Deep and bright ruby red color, with violet reflections typical of a young and fragrant Barbera. On the palate it is decisive, full but balanced with a long and pleasant finish. Perfectly balanced between tannin and acidity. Try it with vitello tonnato, tagliatelle with Robiola di Roccaverano and zucchini flowers or monkfish Mediterranean style.
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