The Barbera grapes are hand-harvested in the third week of September. After crushing and de-stemming, the must is transferred to stainless steel tank where fermentation and maceration lasts around 6 days, at a controlled temperature of 23°C using native yeast. Then the wine goes through malolactic fermentation straight after. The wine remains in stainless steel for about 4 months prior to bottling, and spends 3 months in bottle before release.
An approachable and easy-drinking young Barbera. Floral-tinged, red berry aromas give way to plums and ripe strawberries on the palate, with a fresh and vibrant finish.
Bagna càuda (literally meaning "hot bath"), a native Piedmontese dipping dish made from garlic, anchovies, and olive oil.