Grape Variety: 100% Barbera

PRODUCTION AREA: Castagnito - Alba

Soil: Clayey with sandy marls

Training System: Guyot.

Yield: 100 Ql/Ha

Vinification: Manual Harvest, crushing and de-stemming, soft pressing, temperature controlled fermentation in horizontal vats and batonnage in in steel tanks.

Ageing: Steel Tanks.

Tasting notes: Characteristic important fruity note, followed by hints of dried rose, nutmeg, and cinnamon. It is dry, bodied, with a round and smooth taste.

Food Pairings: Meat-based pasta courses, such as tagliatelle with Bolognese sauce

Serving Temperature: 18 - 20 °C

ABV: 13.5%

ALLERGEN INFO: Contains Sulphitte and no other allergens

A lthough there are valid reasons to hypothesize its cultivation in the area since the Middle Ages, the historical appearance of Barbera is dated back to 1512, the year in which a land register document of the Municipality of Chieri noted its presence. Prior to that, it is likely that the vine was described as "grisa" or "grisola," terms that associated Barbera with wild grape due to its acidity (Pier de Crescenzi, 1495). In 1695, Count Francesco Cotti brought Barbera cuttings from Asti to be used for planting "maglioli" on his property in Neive. Quickly spreading throughout the Monferrato region, Asti, and Alessandria, Barbera officially became one of the Piedmontese grape varieties thanks to its inclusion in the first edition of the "Ampelography," compiled in 1798 by Count Nuvolone on behalf of the Società Agraria di Torino (Turin Agricultural Society).