Romano Levi Label

Hand drawn by Romano Levi in the year 2000

Grape Variety: Barbera.

Origin: San Damiano d’Asti.

Soil type: Calcareous, chalky soils.

Harvest: Hand-picked grapes, typically in early October.

Winemaking: Stainless Steel Tank Fermentation for 10 to 15 days with the temperature controlled to 26-28° C (78-82 F).

Aging: 12 months in oak barrels.

Appearance & color: Brilliantly clear with medium intense ruby.

Nose: Dark fruits with a sweet wood spice.

Flavor: Dark berries & crisp acidity. Medium-full to full-bodied.

Alcohol: Typically 13.5% to 14.0%

Food pairings: Beef, Lamb, Hearty Pastas, Truffle-enhanced dishes, Roasted Meats, Game.

Serving temperature: 16-18° C (60-65 F).

Available in 750ml bottles, 1.5 liter magnums (6 per case) and in 5 liter format in a wood box.