Barbera del Monferrato Superiore DOCG
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 and immediately de-stalked and crushed before undertaking a cold maceration at a temperature of 5°C for five days. Subsequently temperature is raised to c. 23°C allowing alcoholic fermentation which lasts one week, with the consequent maceration of the skins.
Malolactic fermentation and aging take place in new French oak barriques for 20 months. Lastly the wine is left in bottle for a further 12 months before being offered for sale.
Intense ruby red.
Delicate and complex with notes of ripe fruit, wild berries and violets. Spicy scents of cloves and toasty hints of cocoa.
Fine and intense, combines silky softness with crisp acidity. Long finish with floral notes of violets.