Ruby red with garnet nuances. Notes of blackcurrant, ripe cherry, licorice, and light incense. Rich and harmonious, full bodied, with a very long aftertaste. Soil: Clay-limestone. Altitude: 250-300m. Exposure: South/east. Aged 9-12 months French oak tonneaux. Production: ~3,000 bottles.
Specifications
| Appellation | Barbera d'Asti |
| Vinification | About 3 weeks of maceration in stainless steel tank at 28 degree temperature control. Pumping over twice a day for the entire duration of fermentation. |
| Élevage | French oak barrels (tonneaux) of 7q for 9-12 months. Bottling between June of the second year after the harvest, followed by fining in bottle. |
| Vineyard Soil | Clay-limestone |
| Tasting Notes | Ruby red with garnet nuances. Notes of blackcurrant, ripe cherry, licorice, and light incense. Rich and harmonious, full bodied, with a very long aftertaste of ripe red fruits, vanilla, and licorice. Perfect for cellaring. |
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