The color of this Barbaresco is a vivid radiant garnet. The nose is full of character, yielding aromas of spiced, brand-soaked fruit with liquorice root and ginger. This old world gem has the classic Barbaresco dusty, mineral notes that make way for a hint of menthol on the finish. On the palate it’s rich, full and rounded with refined elegant tannins underpinned by a subtle acidity.

Pairs well with Red meats and game.
Alcohol by volume: 14%
Dry extract: 33,4 – Total acidity: 6,4

The nebbiolo grapes are lightly crushed before undergoing traditional alcoholic fermentation in steel vats, at a temperature of 30-32°C. By pumping the wine over the caps for 30 minutes, four times a day, the winemaker is able to macerate the must for 10-12 days, after which it is racked to clarify the wine. Once the process of malolactic fermentation is complete, the wine is siphoned into “botticelle” (1,000-litre barrels made with French, Allier-oak staves and heads of Slavonian oak) and 1,500-litre barrels of Slavonian oak, in which it is aged for 26 months. Finally, following a further phase of 1-4 months in steel vats, the wine can be bottled. It will be aged for a further few months in the bottle.