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 some months in French oak casks.
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 with purple reflexions. On the nose it shows a rich aroma of ripe fruit with hints of jam, balanced by a pleasant acidity. Clean, juicy, flavorful, with sweetish and spicy oak on the palate. Very persistent finish.
Gastronomic combinations: it is ideal for pasta dishes with substantial sauces, white and red meat entrees and cheeses.