Grape Variety: Barbera
 
Alcohol content: 13.5%Vol
 
Vinification: The grapes are hand-picked during the middleof September. Fermentation in stainless-steel tanks atcontrolled temperature 22-25°C.Skin contact of 10 dayswith pumping over every 4 hours in order to extract color,tannins and polyphenols. Malolactic fermentation occursnaturally and after 6 months of ageing in stainless steeltanks, the wine is bottled.
 
Colour: Intense ruby red.
 
Bouquet: Intense and charming, with a wide range ofaromas. Among them cherry, plum and red berries, on afloral background of pink and violet.
 
Taste: Complex, of good structure, harmonious andprolonged. The tannin is integrated and the aciditymakes the sip pleasant.