Predominantly Barbera, Nebbiolo.
Production zone and characteristics
The grapes used for this wine come from the hills around Alba, in both the Langhe and Roero areas. This type of native variety blend is characteristic of the area. Yields per hectare are around 60 hectolitres and the training system is Guyot.
Barbera is harvested by hand, usually in the first ten days of October, then destemmed and pressed gently. Halfway through fermentation, which takes place in controlled temperature stainless steel tanks, the Nebbiolo grapes are added. The wine spends around 15 days on the skins. Once the first fermentation is finished, the temperature of the new wine is made use of for the spontaneous onset of the malolactic fermentation.
The new wine made from Barbera and Nebbiolo needs around a year to reach aroma-flavour balance. In some vintages, a percentage of the wine is aged in wood, while the rest remains in steel, fibre-glass or concrete tanks until final blending. The wine can be kept for 3 to 5 years depending on vintage.
It is ruby red in colour with purple highlights. It has a black and red fruit and spice packed nose. It is warm, velvety and full bodied in the mouth, thanks also to ageing which gives it a mildly woody note. Its soft tannins and good acidity levels create a balance between the varietal characteristics typical of the grapes used to make it.
Pasta dishes with full flavoured sauces, red, boiled and stewed meats, matured cheeses.
Alcohol by volume