This wine is obtained from the grapes of an estate vineyard in the village of Nizza Monferrato in the region Bricco.
The wine making process used is the traditional one and the maceration with the skins lasted 8 days.
After the alcoholic fermentation the wine has been kept at the ideal temperature of 23 °C to facilitate the malo-lactic fermentation.
During the spring after the harvest the wine matures small French oak barrels for about 9 months and in stainless steel for some more months.
Colour: intense ruby red with intriguing purple reflexes.
Fragrance: ample, with extremely complex boisé (coffee, vanilla, cacao) although with fruity notes definitely present
Taste: of good body, harmonious mid persistent, with pleasant tannins.
Coupling: it goes very well with tasty pasta courses (meat or mushrooms sauces) and main courses of read meat or game. Interesting with blue and matured cheeses.
Surface (Ha): 1,5
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%