Production area: La Morra

Blend: 50% Nebbiolo | 50% Barbera

Alcohol: 13,5%

Service temperature: 18-20 °C | 64-68 °F

Vineyard location: Hillside, with south-west exposure

Yield per hectare: 7 tons

Harvest type: Hand harvesting

Vine training system: Guyot

Harvest time: Mid October

Vinification: Selection of the best grapes. Fermentation at controlled temperature for 10-15 days

Aging: At least three years in big Slavonian oak barrels, following by not less than 6 months in the bottle

Awards: 90 Points JAMES SUCKLING

Vintage: 2016
Tasting notes:

Wine of innovative conception produced trying to exalt to the maximum the potentialities of these two varietals, grown from relatively old vines. Colour and acid freshness come from the Barbera while the great aromaticity and tannic strength come from the Nebbiolo. A blend creating soft, persistent, and very long aging wines. In the nose, marked varietal scent and aroma of ripe fruit, blackberry, raspberry, and red cherry framing to the slight fragrance of vanilla. The explosion comes in the mouth, where it is open, full-bodied, velvety, and all-embracing. The two varietals combine excellently and appear at their best expression with the pleasantness of an unforgettable taste.

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