Grape variety: 100% Barbera

Production: Temperature-controlled fermentation in stainless steel tanks (25 °C, 15 days); complete malolactic fermentation in stainless steel tanks; followed by 12 months of aging in barriques (new to 3-year-old barrels, approx. 30% new wood); medium toast; completely dry (<0.5 g/l).

Origin: Vezza d'Alba, Roero, Piedmont, Italy (DOC)

Vineyard: The Barbera vines grow on calcareous soils around Vezza d'Alba. Traditional cultivation methods and careful hand-harvesting ensure optimal ripeness and aroma concentration in the 2023 vintage.

Soils: Calcareous soils – providing structure, mineral character and ideal for Barbera with depth and freshness.

Orientation: Not specified (typical hills of the Roero)

Climate: Continental climate with warm days and cool nights; ideal conditions for ripe fruit, fine acidity and concentration.

Vinification: Traditional fermentation in stainless steel tanks at 25°C for 15 days; malolactic fermentation in steel; followed by 12 months of aging in barriques (new to 3-year-old barrels, medium toast); then bottle aging before sale.

Alcohol content: 15% vol.

Tasting note: Deep, dark red. On the nose, a rich bouquet of red fruits , accompanied by spices and tobacco . Surprisingly elegant , soft, and long-lasting on the palate; hints of baked plums and dried grapes with subtle spice and harmoniously integrated oak.

Food pairing recommendation: Ideal with braised meat, roast beef, game, hearty pasta dishes, mature cheese and autumnal, spicy cuisine.