This wine is obtained from the grapes of an estate vineyard in the village of Nizza Monferrato.
The wine making process used is the traditional one and the m lasts 8 days. After the alcoholic fermentation, the wine is kept at the ideal temperature of 23 °C to facilitate the malo-lactic fermentation.
In the month of July 2003 La Solista is bottled without any maturation in wood. For this reason, this is a fresh and ready wine that respects completely the traditional wine-making process of Piedmont.
Colour: brilliant ruby red with light purplish reflexes.
Fragrance: fruity and inviting, with scents of prune and "marasca"
Taste: of good structure is supple and persistent at the palate.
Coupling: very good with tasty pasta courses and meat courses, especially red meat, yet it can be drank also with bread and salami for a hardy snack.
Surface (Ha): 2
Variety of wine planted: Barbera
Year of Planting: 1975
Altitude (m): 250 m a.s.l.
Exposure: South South-West
Type of Soil: Limestone
Slope of the hill: 20-30%