Grape Variety: 100% Barbera, hand-harvested the first days of October.

Origin: San Damiano d’Asti.

Soil: Chalky.

Fermentation: In stainless steel, temperature-controlled tanks at 26º-28ºC for 10-15 days.

Maturation: 6 months in stainless steel tanks followed by 6 months in bottle.

Colour: Medium ruby with violet tones.

Nose: Typical red fruits and berries of Barbera.

Flavors: Dry, crisp, mildly berryish with very little tannin.

Alcohol: 13.5% to 14%.

Food Pairing: Salumi, Antipasti, red or white meats, tomato-sauced seafood.

Serving temperature: 18º-20ºC