Obtained from the lengthy fermentation of the must on the Barbera del Monferrato grapes, at a controlled temperature and continually mixing.
Deep red with violet-ish reflections. The nose opens with touches of red fruit and hints of spices. Great structure, expresses itself on the palate with solid juicy tannins, persistent and tasty.
The grapes are harvested when the grape has a good amount of sugar, a good colour on the skins and an advanced maturation of the grape seeds.
Collected in boxes of 20 kg, in order to respect the integrity of the product, they are brought to the winery for crushing or for separating the grapes from the stalk.
The must with its own skins ferments at a controlled temperature in a steel tank for about 25 days; during this period of time the sugars are transformed into alcohol and the extraction of colour, tannins and perfumes from the skins takes place.
Subsequently the marc is removed from the wine and the latter continues its transformation and maturation in steel vats for about a year before being processed, stabilized and bottled.