Production area of Barbera d’Asti D.O.C.G.
Manual, first fortnight of the month of October.
Stripping and fermentation in stainless steel tanks for about 10-12 days.
After malolactic fermentation, 60-70 % of the entire mass goes into French oak barrels where it will stay for at least twelve months.
The remaining will complete maturation in stainless steel tanks for the same period. After assembly and an additional rest in stainless steel tanks for about sixty days, the wine is bottled and waits another thirty days before entering the market.
Appetizers, pasta and risotto, main courses of red and white meats, ripe cheeses.
Its high acidity makes it perfect with particularly rich and tasty dishes.