The grapes are picked by hand into small boxes, then destemmed and crushed, then the primary fermentation with the skins takes place for about 7-8 days. The wine is aged in small French oak barrels for about 12 months, bottled, and aged for six months before release.
Tasting notes:ruby-red, with garnet glints. The aroma is of ripe fruit and forest floor, with hints of vanilla; in the mouth the wine is fulland austere; the bright acidity gives a sensation of freshness and prolongs the finish, the flavors consistent with the aroma.
Accompaniments would include salumi, flavorful first courses and main dishes, and medium-aged cheeses.
TYPOLOGY: Barbera d’Alba DOC
FERMENTATION: The wine mature in French oak barrels, for about 1 year.