Grape variety: Barbera.
Location: Cisterna (AT) Piedmont, Italy.
Vineyard characteristics: Well-exposed and hilly vineyards of variable age.
The soil is sandy and the vines are cultivated with the Guyot system.
Vinification: Crushing and de-stemming of the manually harvested and perfectly ripe grapes.
Fermentation with maceration on the skins for 10-12 days.
Racking and immediate control of the malolactic fermentation.
Maturation and aging: Fined in steel tanks and vitrified cement for 6-8 months and finally bottled.
Organoleptic characteristics: Bright ruby red colour since his young, with an intense vinous and characteristic fragrance; dry and full flavour with marked acidity.
Served at 18°C.