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This south–south-west facing vineyard in Monforte d’Alba, planted in 1982, benefits from excellent sun exposure and well-drained marly soils, with vines trained on vertical trellises and pruned using the Guyot system to highlight the best qualities of Barbera. Winemaking takes place on the skins with a submerged cap and daily pump-overs, followed by extended maceration for 10–15 days after fermentation; after drawing off and initial rackings, the wine undergoes malolactic fermentation and is matured in oak for one year, then aged for several months in bottle before release. In the glass it shows a vivid garnet red with purplish highlights, offering an intense bouquet of chocolate, cocoa, roses and sweet tobacco, with a full, rounded palate, excellent balance, and a long, spicy finish.
This south–south-west facing vineyard in Monforte d’Alba, planted in 1982, benefits from excellent sun exposure and well-drained marly soils, with vines trained on vertical trellises and pruned using the Guyot system to highlight the best qualities of Barbera. Winemaking takes place on the skins with a submerged cap and daily pump-overs, followed by extended maceration for 10–15 days after fermentation; after drawing off and initial rackings, the wine undergoes malolactic fermentation and is matured in oak for one year, then aged for several months in bottle before release. In the glass it shows a vivid garnet red with purplish highlights, offering an intense bouquet of chocolate, cocoa, roses and sweet tobacco, with a full, rounded palate, excellent balance, and a long, spicy finish.