Produced from Barbera grapes cultivated in vineyards in the Monferrato hills in the south of the province of Asti. The south- west facing vineyards are at altitudes of between 250 and 400m and the soil is clay and limestone. Planting density is 4,000 - 4,500 vines per hectare and the Piemonte low Guyot trellis system is used. Grapes are hand harvested at the start of October. Average yield is 5,300 litres per hectare. Temperature-controlled fermentation followed by malolactic fermentation, and maturation for 4-6 months in stainless steel.
A light, juicy red with aromas of raspberries, plums and cherries. On the palate, sour cherry and bramble fruit combine with soft tannins and a savoury spiciness, making this an approachable wine with tangy red fruit and refreshing acidity on the finish.
Fantastic pizza and pasta wine - or serve lightly chilled without food.