Grape variety: 100% Barbera
Area of origin: Municipality of Barbaresco – Cru Roccalini
Total vineyard surface: 1.25 ha
Exposure: South / South-East
Soil: Tortonian soil rich in very compact blue marl.
Plants per hectare: from 3800 to 5000.
Vine training system: Guyot with 7-8 buds.
Harvest: By hand into crates of approx. 20 kg.
Average production: 75 hl. per hectare
Vinification: in oak barrels at 28 – 30°C for 15 – 18 days
Ageing: from 8 to 10 months in Slavonian oak barrels.
Colour: deep purplish red with shades of black.
Bouquet: blackberry, cassis, plum, black pepper, tobacco, vanilla, chocolate and cherry.
Palate: full, vigorous and intense with a good tannic structure.
Pairing: characteristic Piedmontese dishes, roasts, medium-mature cheeses.
Serving temperature: 15-17°C
Alcohol content: 13.5% vol – 14% vol
Bottle sizes: 75 cl.- 150 cl.