Of great structure and quality and cultivated in our most suitable vineyards in Coazzolo
South-East. 350 metres above sea level
Annual pruning and training using the traditional Piedmontese Guyot method. Thinning at the end of August.
First weeks of October
After destemming and crushing, alcoholic fermentation takes place with the addition of selected yeasts keeping the temperature constant at around 25 C°. During maceration, pumping over is done at regular intervals, thus favouring the contact of the skins with the must to increase the extraction of tannins, anthocyanins and the characteristic aromas of Barbera. The drawing off follows to separate the wine from the skins.
One year ageing in wooden barrels.
Colour: ruby red, intense when young, tending to garnet red as a result of ageing;
Bouquet: Fine and sweet with aromas of red fruits and rose, vanilla and spices;
Taste: confirms the elegance perceived to the eye, compact and always austere
Perfect with the great dishes of Piedmontese cuisine, meats, braised meats, game and mature cheeses.Download data sheet
The protagonist of each label is an old vine with three branches: the trunk ideally symbolizes the family and the three branches represent the three generations that until now have carried on the farm with dedication, commitment and sacrifice.
Continuity is in fact the keyword that best reflects the significance of the brand; in fact, this is graphically depicted with 3 consecutive points that indicate the continuation of the family tradition.