Grape variety: 100% Barbera

Floor: Calcareous soil, interspersed with marl and clayey layers in places

Training system: Guyot

Planting density: 5,000 vines / ha

Grape yield: 75–100 quintals / ha

Reading time: early October

Vinification and aging:

Traditional fermentation with frequent pumping of the must over the skins

Maturation: 6 months in bottle & 12 months in barrique

Alcohol content: 14.5% vol

Serving temperature: 18–20 °C

Tasting notes:

Color: Intense ruby red with garnet reflections Aroma: Vinous with aromas of black cherry and plum Taste: Full-bodied and powerful