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 in small french oak barrels on fine lees. Further refinement in bottle before releasing.
Color: intense purple red.
Aroma: intense, tons of soft fruits (mostly blueberry, raspberry and cherry).
Flavor: very well balanced, complex, smooth and elegant.
Pairing: hot starters, elaborated first courses, white and red meat.
Serving temperature: 18°C.