The Barbera grapes are carefully selected and manually harvested from 30 - 60 year old vines in the comune of Nizza Monferrato. Maceration and fermentation for approximately 15 days in stainless steel vats, followed by malolactic fermentation. The wine is aged in Slavonian oak casks of 40 - 65 hl for 16 months, with assemblage in spring and bottling in summer.

An array of red fruit, bitter chocolate and coffee. The wine is dry and robust, enhanced by dense body and roundedness; full of character!