Grape Variety: Barbera

Terroir: mainly sandy-clayey marls
Harvest: first 10 days of October.
Vinification: traditional red-wine vinification process, grapes destemming, slow alcoholic fermentation with long maceration on the skins. Drawing off and malolactic fermentation. Aging in oak wood for 1 year.

TECHNICAL INFORMATION
Alcohol: 14%vol
Acidity: 5 g/l tartaric acid

ORGANOLEPTIC FEATURES
Color: intense ruby red with bright reflections.
Aroma: fruity and ethereal with hints of raspberries and cherries.
Taste: Great structure but velvety on the palate. The aftertaste is long with slightly vanilla notes.

SERVING TEMPERATURE:16 - 18°C