VINE
Barbera 100%
VINEYARD
Campo dei Ciliegi
SOIL
Bruno soil, clay, limestone, with the presence of sand and pebbles.
EXPOSURE
Southwest, 230 meters above sea level.
VINIFICATION
Destemming and thermo-conditioned fermentation with maceration in stainless steel. Aging for 12 months on the lees in stainless steel, followed by further bottle aging for at least 6 months.
NOTES
The indigenous Barbera grape expresses great complexity, and oak barrel aging imparts pleasantness and spicy aromas.
PAIRINGS
Ideal with pasta dishes, mixed boiled meats, and roasts.
