Grape varieties: Barbera – Dolcetto
Alcohol: 13.50 % vol.
Sugar: 10 g/l
Serving temperature: 18 – 20° C Made with Barbera and Dolcetto grapes, left to wither naturally on the vine.
The vineyards are situated on the hill ridge that runs to the right of the River Belbo, south of the River Tanaro, at altitudes between 200 and 400 m above sea level. The sandy marl soils are of marine sedimentary origin, with fine to rough deposits and with limited capacity to store water. Ripening accelerates in the final phase, due to the accumulation of heat and the lack of water. The characteristics of the variety, climate and soil make it possible to over-ripen the grapes on the vine.
Vinification takes place in steel, with long macerations lasting 15 to 18 days, at a temperature of 25°C. This is followed by malolactic fermentation and several months’ ageing in steel.