Grape variety: 100% Barbera.
Fermentation: maceration of the skins in stainless steel vats for about ten days.
Ageing: in second-fill oak barrels, in order to obtain a well-balanced wine and to preserve its acidity and the other peculiarities of this grape variety.
The colour is strong ruby-red with soft garnet-red nuances.
The aroma is very intense and complex, with notes of forest floor violet, raspberry, black cherry, fruit preserve and spices.
The taste is full and firm and it has a good acidity with tannin, full-bodied.