Harvested in the first week of October, the vines are south-facing. Soft crushing and traditional alcoholic fermentation in steel with malolactic fermentation in small wooden barrels for eighteen months, followed by three months in stainless steel before bottling. A complex rich bouquet with blackberry, coriander and rose, then spice. Classic Barbera structure with good acidity and well-structured tannin. Perfect for red meat and game dishes and aged hard and blue cheeses.