We grow the Barbera grapes used for this wine in the areas of the Municipality of Monteu Roero and Vezza d’Alba Valmaggiore, on a surface of 3.00 ha.
Medium consistency; limestone and sand are predominant.
From 220 to 310 m asl.
Guyot, with its form modified as a small arch.
During the vegetative cycle, we carry out all the works in the vineyards with great professionalism and respect for the environment and the landscape. Therefore, we avoid weeding and follow the integrated control method against potential diseases. In order to obtain best quality grapes, during summer clusters undergo a thinning process, according to the specific ripening ability of each vine.
In normal vintages, we harvest the grapes for this wine at the end of September.
In the cellar, firstly the grapes are crushed and de-stemmed; then the must starts its fermentation in stainless steel and cement containers that have a capacity of 50-100 hectolitres. This maceration period lasts for 12-15 days.
After the draining off process, this wine is left for at least 12 months firstly in durmast barrels, which have a capacity of 40 hectolitres and are 15-20 years old, then in French durmast tonneau with a capacity of 500 litres for ageing. For some time, it is also left in stainless steel containers.
Bottling of this wine usually takes place in Spring, two years after the harvesting of grapes.
After the bottling phase, this wine is left for at least 8-10 months in bottles that are laid down in underground cellars. After that, the wine is ready to be put on the market.
The average annual production for this wine is 18,000-20,000 bottles.
This wine has an intense and uniform ruby red colour. In its perfume fruity hints are predominant, in particular those of dried plums and of plum jam, together with ethereal and spicy scents (cinnamon, pepper and vanilla). The taste of this wine is warm, strong, full bodied, intense and persistent.
This wine has a great structure and it is suitable for ageing: it elegantly matches with sapid and tasty dishes, in particular with red meat. It goes well also with ripened cheese and it is really good as a drink after meals.
The best place for storing this wine is in an underground cellar, with a constant temperature and without any light or noise.