Maceration and fermentation take place in stainless steel tanks at a controlled temperature.
Aged for at least 2 years, 6 months of these are carried out in small French barrels or American oak ones.
Red colour with violet reflections; the scent is succulent, with notes of jam, chocolate, blackberries, and a hint of vanilla; in the mouth it has a balanced acidity with round tannins that give it a good structure.
Traditional Piedmontese dishes such as agnolotti, grilled or baked meats.
16-18°C (60°F – 64°F)
After a year of aging in barrique, the Barbera can boast the name “Superiore”. This wine, obtained from the careful selection of the grapes, has an intense red colour with hints of violets and blueberries. The production area is the Monferrato area. The fresh acidity and juiciness of the Barbera grape make this wine perfect to drink immediately, while its structure allows it an aging capacity of 8-10 years.