It is the most widespread grape variety in Piedmont, and one of the most versatile. Over time Barbera has become one of the most representative and interesting wines of Piedmont, with very interesting evolution and aging potential (2 to 5 years).
Deep color, it has notes of red fruits such as blackberries, cherries and currants, homemade grandmother’s jams, and a touch of vanilla. The palate is a wine with an enveloping body and delicate tannins, fresh and with a balanced finish.
It is excellent paired with traditional Piedmontese dishes such as agnolotti and pasta dishes with meat sauces, aged cheeses or grilled meats. Serving temperature 16-18°C.
Traditional vinification with a 10 days maceration on the skins and temperature-controlled fermentation in steel tanks followed by malolactic fermentation.
The soils are calcareous, clayey, with mixed tuff and siliceous stones.
