Production area of Barbera d’Alba D.O.C., Bricco di Vergne in Barolo and Tantesi in Monforte d’Alba.
Manual, first fortnight of the month of October.
De-stemmed and fermented in stainless steel tanks for about 10-12 days.
After malolactic fermentation, 30-40% of the entire mass goes into French oak barrels where it will stay for at least twelve months.
The remaining will complete maturation in large slavonian oak casks for the same period. After assembly and a further rest in stainless steel tanks for about sixty days, the wine is bottled and rests another thirty days before entering the market.
Appetizers, pasta and risotto, main courses of red and white meats, ripe cheeses.
For its delicate tannic qualities it can be a pleasant surprise to accompany savory dishes based on fish.