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  • Grapes from which it is produced: Barbera

  • Municipality: Castel Rocchero

  • Soil: calcareous-marly

  • Vineyard exposure: South

  • Vineyard altitude. 380 m. asl

  • Harvesting method: manual

  • Alcohol content: 14% vol.

  • Vinification: in steel tanks. 10/12 days of maceration in contact with the skins and soft wetting of the cap with the "shower" system. Temperatures initials of 30° which then descend to 27°. Malolactic fermentation in steel.

  • Refinement: minimum 18 months. 12 months in large barrels before aging in the bottle.

  • Consumption period: excellent up to 15/20 years (to be kept properly)





  • Colour: intense ruby red

  • Bouquet: clean and elegant, red fruit, ripe cherry, raspberry and sweet notes of tobacco.

  • Taste: broad, structured, fresh softness and roundness. Pleasantly savory finish.

  • Serving temperature: 16-18°C

  • Pairings: cured meats, aged cheeses, stuffed pasta and red meats.



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