Grape Variety Barbera 100%
Alcool 14%
Colour Ruby Red
Total Residual Sugar 3 g/l
Cultivation Area Alba area
Vineyard Altitude 200/300m above sea level
Training System Guyot
Soil Clayey-Calcareous soil
Vinification Vats Stainless steel
Skin contact period 8 days
Ageing 12 months in oak barrels
Tasting Impression Dry with silky tannin
Tasting temperature 18° C
Meal Coupling Cheese, pasta, risotto, meat like brasato