Grape variety: 70% Barbera, 30% Grignolino
Training system: espalier with short Guyot pruning
Characteristics of the soil: marly and clay soil
Geological profile of the area: hilly landscape at 400-450 metres above sea level. South-eastern hillside position
Yield per hectare: 75 quintals
Harvest period: beginning of September
Vinification: cold maceration for 12 hours. The grapes are then pressed at low pressure. Fermentation takes place at controlled temperature.
Refining: in stainless steel tanks first and then for some months in bottles.
Year: 2023
% Vol: 12,5
it has a light and bright rose-colored. The bouquet reminds us of violets, roses, cherries and strawberries. In the mouth it expresses vivacity, freshness and balanced character with a lingering aftertaste hinting at fruits
ideally at 8-10°C
it can be served with appetizers, light soups, fish and white meat. Perfect also as an aperitif.
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