Product description
100% Barbera, grown at 330m above sea level with a Guyot training system and a density of 4,800 vines per hectare. The grapes are hand-harvested in mid-October. Fermentation for 8-10 days at 26-27°C with de-stemming and soft pressing. Pump-overs are done to extract colour and varietal aromas. Aged for 24 months: 12 months in French and Slavonian oak casks and barrels, followed by 12 months in bottle. A vibrant ruby red with aromas of ripe black cherries, plum, and subtle spice. The palate is smooth and balanced, showcasing juicy fruit, velvety tannins, and fresh acidity, leading to a long, earthy finish.
