Variety: Barbera 100%
Vineyards: located in La Morra, in the Bricco San Biagio cru’
Exposure: hilly, with solar exposures to the south, at 250 m above sea level
Yield per hectar: 40 hectoliters (hl)
Average age of vineyards: 60 years
Density/hectar: 7000 vines
Annual production: 2500 bottles of 0,75 liters.
Wine making: maceration at a controlled temperature of 30°C, with residence of the must on the skins for 8 days.
Ageing: the wine is aged for 12-18 months in french oak casks of 225 liters capacity.
Alcohol content: 13,5 – 14,0% by vol.
Acidity: 5,4 – 5,8 grams/liter
Longevity: 6-8 years
Tasting notes: Intense ruby red color of with purplereflexions. The nose is an aroma rich with ripe fruit and hints of jam. The taste is complex, very fruity with toasted taste well harmonized with the body of the wine, very persistant finish.
Gastronomic combinations: it is ideal for pasta dishes with substantial sauces, white and red meat entrees and cheeses.