Growing location

The vineyards of nebbiolo and barbera where this wine is grown are situated in the villages of  Monforte d’Alba. Facing east at an altitude of around 350 m on fairly deep, loamy-clayey soil, the vines are trained on vertical trellises and pruned using the Guyot system.

Year of planting: 1982

Wine-making process

The two varieties - Nebbiolo and Barbera - are vinified in separate tanks (as they are harvested at different times), on the skins, with a submerged cap and daily pumping over of the must; the nebbiolo is drawn off after macerating on the skins for at least a week after the fermentation, while the barbera is drawn off when the alcoholic fermentation has been completed. The malolactic fermentation takes place in steel, after which the blend between the two wines is decided on before maturation in oak in order to stabilize the colour and make the wine more complex, appealing and long-lasting. The wine then stays in the bottle for several months prior to its release to bring out its eloquence and balance.

Tasting notes

Deep garnet red with slight purplish nuances; clean, expansive nose showing cocoa, chocolate, cherries and plums; warm, full, round taste with a nice long finish conjuring up liquorice.