La Barbera, Monferrato’s diamond-point variety, finds its ideal climate amidst the Bricco dei Guazzi vineyards, which is perfect for fostering the ripening process which gives the wine its renowned qualities: great character and optimal intensity. After being manually harvested, these grapes are pressed and de-stemmed. The marcs obtained are left to macerate for a week in large steel vats in contact with the musts at a temperature ranging from 25° to 28° C. Frequent re-pouring allows for optimal color extraction and good body. Malolactic fermentation is carried out; next, the wine is placed in 30-hectoliter barrels for approximately 6 months. The wine then undergoes an in-bottle refinement process lasting four months. This bright ruby-red wine has violet hues. To the nose, it expresses fruity scents that recall cherry and blackberry. To the palate, it appears quite rustic, dissolving its edginess to leave space for more complex aromatic sensations where ripened fruit flanks an extremely elegant tannic texture. Just a bit spicy at the finish, it maintains a good level of freshness and persistence.
“This wine is a feast for the senses with loads of smoke, earth, spice, black pepper, mushroom, dark berry and meat on the nose. As if all that wasn’t enough, the follow-through on the palate is lip-smackingly flavourful. This well balanced, dry, medium-bodied wine, with its soft silky tannins, will show well alongside grilled red meat and aged cheeses. My note: Tasty and juicy with smoky dark red berries and cherries. Full-bodied and smooth This is a fireside wine: light the hearth will you? Food matches: grilled red meat, aged cheeses”
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