Grape Variety: Barbera.
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.