It is a wine of extraordinary elegance, rich in extractive substance, harmonious and well-balanced, gentle and enchanting.
Planted vineyard area: 5 ha.
Grape variety: 40% Albarossa - 40% Barbera - 20% Cabernet Sauvignon.
Pruning system: traditional Guyot.
Cultivation: organic-biodynamic method. The vines are cultivated without using fertilisers or agrochemicals.
Yield: 6000 kg/ha.
Soil: limestone and clay, excellent texture, good presence of minerals.
Geological zone: Tassarolo hillside, 300 m (asl), south/west exposure.
Grape harvest: October, hand harvesting.
Wine production method: de-stemming and crushing of the grapes to obtain the must, together with the grape skins, before fermentation with natural yeasts. Pumping over is repeated many times to bring out colour and aromas.
The alcoholic fermentation continues for at least 15 days and, after drawing off, the wine is kept at a suitable temperature to favour malolactic fermentation. The wine is aged for a minimum of 2 years in French oak barriques.
Alcohol content: 14%.
Total acidity: 6 g/l.
Colour: intense ruby red with purple hues.
Scent: intense fragrance notes with scents of raspberries, berries and floral hints, spices and licorice.
Taste: full of extractive substance, full and rounded with gentle tannins and sweet and persistent hints in the end.
Serve with: cold meats, pasta dishes, roasted red meat, braised meat, game and ripened cheeses.
Serving temperature: 16/18°C.
Storage: bottles should be stored in a cool, dry environment. At a constant temperature bottles can be stored for at least 10 years.