Colour and Bouquet : ruby red clour with purple hues with red fruits and violets hints and an intense and distinctive perfume; in the mouth the right acidity makes it fresh and harmonious.
Vine: Barbera 100%.
Vineyard: 4.000 sqm. Planted part in 20013. Density of 7.250 plants/hectare. Exposure South/West, altitude 300 metres above sea level. Sandy melted ground.
Yield : for the 2009 harvest the yield per hectare has been of 5,0 tons and the yield grape-wine of 63%.
Wine-making: 48 hours of cold maceration at 13°, fermentation in steel tanks at constant temperature of 21°, with a maceration of three days with two delestage daily on his own marcs, then eight days on fresch Barbera marcs and malolactic fermentation in steel.
Aging: six months in steel tanks.
Date of bottling :13th june 2010
Actual alcoholic strength of 13.20% v.
Total acidity of 6 g/l.
Total sulphur dioxide content of 60 mg/l.
Production: 3.350 750 ml. bottles.
Serving temperature: 18°
Potential aging: 3 years
Lot n°: 10/130