Grape variety: Barbera d'Alba

Growing area: Roero, municipality of Canale

Soil type: Sandy-calcareous, light clay soil

Harvest: End of September, exclusively by hand

Cultivation method: Traditional Guyot with 8–9 fruit shoots per plant

Yield per hectare: 70 quintals / ha

Vinification:

Destemming and pressing of the grapes, 7–10 days of maceration with manual pumping. Fermented and aged in stainless steel tanks.

Maturation: In 25-hl wooden barrels for approximately 12 to 12.5 months (depending on the vintage)

Color:

Strong, intense ruby red with violet reflections

Fragrance:

Red berries, plum jam, spicy notes

Taste:

Forest fruits, strawberry jam, ramasin (small plums), spicy, salty and persistent with a spicy finish

Food recommendation: Pasta dishes, meat main courses, mature and fresh cheeses, mature sausages

Serving temperature: room temperature

First bottling: 2007