Denomination: Barbera d’Alba D.O.C. Superior
Grape variety: Barbera
Soil: clayey, calcareous
Exposure: south-east, south-west
Vines per hectare: 4,000
Type of farming: guyot
Harvest: beginning of October

Vinification: The freshly picked and selected grapes in the vineyard are transported to the cellar where they are quickly de-stemmed, softly pressed and sent to temperature-controlled barrels for fermentation. It takes place at a controlled temperature between 25-27° for about 6/8 days, during which periodic pumping over is carried out in order to extract the colour and all the trace elements contained in the skins from the skins. When all the sugar has turned into alcohol, the wine is drawn off.

Aging takes place in wooden barrels.

Tasting Notes:
Colour: intense ruby red.
Bouquet: vinous, intense, ethereal.
Taste: dry with good body with moderate acidity and slightly tannic.

Ideal with strong dishes, with pork and spicy cheeses.

Serving temperature: Between 18° – 20° C
Duration of the wine: 8/10 years