Grape Variety: Barbera
 
Alcohol: 13.5% Vol
 
Vinification: The grapes are collected and quickly taken to the cellar where they are destemmed and softly crushed to extract only the most noble and aromatic parts from the skins and the outer portion of the grape. Fermentation takes place in thermo-conditioned tanks at the controlled temperature of 27-28℃ (81-82°F). Maceration lasts for 8 days during which the wine is regularly pumped over from the bottom to the top of the tank so that the must takes on all the trace elements present in the skins and delicately extracts the color.The wine is racked when it is almost completely dry.
 
Colour: The color is a lively, bright, deep ruby-red. As it ages it will acquire garnet reflections.
 
Bouquet: The nose is fresh and fruity, reminiscent of blackberry and red fruit jam, and it has spicy scents of vanilla and toasted hazelnut.
 
Taste: Its taste is full-bodied and robust, with a slight touch of tartness. The woody characteristic is evident, however, it blends nicely with the other traits.