Variety: Barbera 100%
Vineyards: located in La Morra, in the Cappalotti and Bricco San Biagio crus’
Exposure: hilly, with solar exposures to the east, at 300 m above sea level
Yield per hectar: 56 hectoliters (hl)
Average age of vineyards: 10 years
Density/hectar: 4500 vines
Annual production: 10.000 bottles of 0,75 liters
Wine making: maceration at a controlled temperature of 28°C, with residence of the must on the skins for 6-8 days.
Ageing: the wine is aged for 8 months in steel vats
Alcohol content: 13% by vol.
Acidity: 5,6 grams/liter.
Longevity: 3-4 years
Tasting notes: it has a red violet color with notes of cherry and blueberry to the nose. The pulpy fruit combined with a balanced acidity make this a fresh and very pleasant wine.
Gastronomic combinations: it is ideal served at 16°C with cold cuts, pasta dishes and fresh cheeses.