Tasting note

Subtle, elegant wine from Piedmont's 'second' grape (after Nebbiolo), this has an appealing red fruitiness, including the trademark Barbera acidity, balanced out by softness and a touch of tannin.

Viticulture

The grapes come from the Communes of Serralunga d'Alba, Castiglione Falletto, La Morra, Novello, Treiso and Alba. The terrain, exposed to the south, south-west or south-east, is of a clayey, silicious-calcareous type.

The maximum yield per hectare is 100 quintals of grapes, and grapes are harvested in October, before the Nebbiolo.

Vinification

Fermentation is carried out for about 8-20 days, in stainless-steel tanks at controlled temperatures of 27-28 degrees C. Malolactic fermentation follows, before a year in large oak barrels.

Food Match

A very versatile wine, it accompanies a wide range of dishes such as soups, risotto, and charcuterie.