Grape varieties: Barbera 100%
Altitude: 230/300 mts
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 60 ql.
Harvest time: September/October
Average age of vines: 9 / 30 years
Classification: I.G.T. Emilia
Bottles produced: 4000
Harvesting: Hand-picked with selection of grapes
Fermentation temperature: < 28° C
Fermentation period: 40 days maceration on the skins
Aging: 24 months in Allier’s oak barrels
Alcohol content: 14,5 % Vol.
Colour: Deep ruby red with violet reflections.
Palate: Great fullness and firmness create warmth and strength on the palate; perfect oak tannins leading to a slightly spicy finish with vanilla references.
Nose: Wide and intense with notes of red fruit, licorice, and undergrowth.
Serving temperature: 16-18° C.
Food pairing: Perfect with red meats and roasts.