Identification DOC: May 25, 1970.
Grape Variety: Barbera 100%.
Cultivation system: Guyot.
Producing area: Alba.
Harvest time: First half of October.
Yield max: 100 q.li /hectare.
Maximum yield of grapes: 70%.
Soil: Clay and limestone. Clayey-siliceous.
Color: Ruby red more or less intense with a
tendency to garnet red with aging.
Bouquet: Mild and delicate and ethereal.
Flavour: Dry, full, robust, austere but velvety
and harmonious.
Alcohol content: 13% vol.
Acidity total: 6 gr. per Thousand.
Food matches: Main dishes, roasts, braised,
grilled meat and cheeses.
Recommended serving temperature: 18° – 20°
C.
Aging: aAt the end of fermentation the wine
is transferred into the wood for the necessary maturity (about 12 months).