Barbera del Monferrato DOC
Calcareous clay, with south-western exposure, 250 m. above sea level.
Planting layout: 2,5x1 m; planting density: 4000/ha; training method: Guyot.
Grapes are harvested by hand, stemmed, crushed and fermented on the skins in stainless steel tanks for approximately ten days.
Malolactic fermentation and maturation take place in stainless steel for approximately six months; further improvement is carried out in bottle for three months.
Ruby red with purple reflections.
Fruity scents of cassis, cherry and plum, and floral scents of carnation. Balsamic accents and spiced notes of clove.
Fresh scents of fruit in harmony with aroma. Velvety tannins and pleasant acidity with a good length.