Grape Variety: Barbera.
Origin: San Damiano d’Asti.
Type of Soil: Calcareous, chalky soils.
Harvest: Hand-picked grapes, typically in early October, depending on the year.
Winemaking: Stainless Steel Tank Fermentation for 10 to 15 days with the temperature controlled to 26-28° C (78-82 F).
Appearance & color: Medium ruby in its youth.
Nose: Red fruits and berries
Flavor: Red fruit and berries in its youth. Medium-bodied with mild acidity and little tannin.
Alcohol: Typically 12.5% to 13.5%
Food Pairings: First courses, salumi, mildly-seasoned pastas, red or white meats
Serving temperature: 18-20° C (64-68 F).