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Grape variety: Barbera
Production area: La Morra (CN) – Piedmont
Vineyard elevation:  about 350 - 450 m
Soil type: deep tufa and limestone; south to southeast-facing
Training system: classic Guyot
Maximum yield per hectare: 100 quintals
Vinification: maceration on skins for about 15 days in stainless steel
Elevage: 12 months in large casks

Colour: deep ruby-red with garnet highlights
Nose: notes of raspberry and sour cherry
Palate: dry and full-bodied with balanced tannins

Alcohol: 13% by volume

Pairingsideal with main courses, succulent roasts and a variety of first courses, including soups


Deep ruby-red with garnet highlights notes of raspberry and sour cherry.
Dry and full-bodied with balanced tannins.

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