• Red wine from Barbera and Cabernet Sauvignon grapes.

Wine making:

• After soft pressing and the addition of selected yeasts (S.Cerevisiae), the must
• is left to macerate slowly on the skins, with racking and returning. Following
• the alcoholic fermentation at a temperature of around 28°C, the wine is drawn
• off to separate it from the solids.
• The malolactic fermentation then takes place at a controlled temperature,
• with the help of selected bacteria. After the winter and several rackings, the
• wine is left to mature, partly in 225-litre oak barrels, and the remainder in
• stainless steel.
• The wine is bottled in the autumn, one year after the vintage, followed by
• ageing in the cellar for 4-6 months.
• The average annual production is 7,000 Bordeaux bottles (75 cl).

Tasting notes:

• Color: deep, intense ruby red.
• Nose: expansive, vinous and elegant, with slight ethereal and vanilla overtones, and an appealing herby finish.
• Taste: dry, full and smooth, with good, elegant structure.

Analytical data:

• Alcohol: 13, 0 – 14% Vol.
• Tot. acidity: 5, 20 – 5, 80 g/l.
• PH: 3, 45 – 3, 60.
• Total SO2: 80-90 mg/l.
• Sugar: 1, 5 – 2, 5g/l approx.

Food pairings:

• A fine match for cold cuts, tasty pasta dishes, red meats and mature cheeses.
• Serving temperature: 18 – 20° C.