Vine variety: Barbera.
Origin: Vineyards located in the Municipality of Neive.
Altitude: 320 ms a.s.l.
Vine training method: Guyot.
Soil: marly, clay and white tuffaceous.
Wine Making: the grapes are destalked and softly pressed. Fermentation with skin maceration in stainless steel tanks at controlled temperature (25°C), followed by malolactic fermenation in wooden casks.
Ageing: 18 months, one part in small frenck oak barrels and the other part in wodden casks. Refinement in bottle before releasing.
Color: intense ruby-red with garnet reflections.
Aroma: tones of red fruit and light spicy hints.
Flavor: smooth and very pleasant.
Pairing: sausage, cold cuts, first courses and cheese.
Serving temperature: 18°C.