100% Barbera from different, mostly young vineyards, with an average plant density of 5000 vines per hectare.
In the Cellar
Ten days of maceration on skins, then at least four months’ ageing in steel. The prise de mousse takes place in pressurised tanks. This is followed by two months’ bottle ageing.
Tasting
A gaudy purplish ruby red colour, with a lively, slightly sparkling froth. Fragrant, unbridled and vinous bouquet, with numerous scents of red fruit. Extraordinarily lively taste, very fresh, “cheerful and unrestrained”, good body and a smooth texture.
Service
Serve at 8-12°C in spring and summer and at 18°C in autumn and winter.