Ruby red in color with an intense perfume of ripened fruit. On the palate the wine is savory, full bodied and harmonic with a spicy finish. Recommended with flavorful first courses and meats prepared with wine sauces.

Made from 100% Barbera The first vintage was bottled in 1993, and 50000 bottles are produced annually.

Wine maker notes

Production area: canelli and neighbouring villages - located 650 - 800 ft. above sea level, with varied exposure and a marly calcareous soil composition Vineyard characteristics: acres planted in 1960-1980 with a density of 1,800 vines per acre. The vines are planted in the Guyot method and yield 3.5 tons per acre.

Technical notes

Type of Press: Method of extraction: maceration with skin contact with multiple pumpovers Length of Maceration: 8 days Fermented in stainless steel tanks at a temperature of 82 degrees for days. Malolactic fermentation is totally carried out Aging Container: Type: in large French oak casks The wine is aged for 6-8 months followed by an additional several months in bottle prior to release from the winery. Analytical Data Total Acidity: 6.00 gram(s) per liter pH: 3.54 Dry Extract: 31.1 gram(s) per liter Alcohol Content: 12.5 % alc. by volume Residual Sugars: 0 gram(s) per liter