Vines and training: 100% Barbera; Guyot counter-espalier training system.

Growing location: Monforte d’Alba (CN).

Vineyard exposure: south.

Type of soil: mainly clayey and calcareous, providing ideal water retention.

Altitude: 300 – 400 metres a.s.l.

Gradient: varying from 30% to 35%.

Age of vines: approx. 30 – 35 years.

Planting density: 4000 plants/ha.

Yield/hectare: 6 – 6,5 tonnes.

Harvest: picking by hand in the first ten days of October.

Wine-making process: the grapes are crushed and destemmed immediately after picking, followed by maceration in special tanks which caters for optimum extraction of the colour within a period of 12-14 days. The wine is drawn off, and the fermentation is completed without any further intake of tannins.

Maturing: following the first rackings, the wine matures and it is bottled, generally, late in the summer following the vintage.

Analytical parameters: alcohol: 12.5-13.5% by Vol; total acidity: 6-6.5 g/l (as tartaric acid); net dry extract: 27-29 g/l.

Tasting notes: dense ruby red with violet highlights; nose of dark violets and pressed red-berried fruit. Fresh and well-balanced on the palate, showing cherries and raspberries. Soft, warm entry; juicy and easy-drinking, with finish of good length.

Pairings: best served with hot hors-d’oeuvres, pasta with rich sauces, and stewed and boiled meat.

Serving temperature: 18°C.