Barbera d'Asti DOCG

Intense ruby colour carries violet reflections. Blueberry, violet, cherry and liquorice appear in a dry Barbera, with a soft texture and lively acidity. Maceration lasts about ten days at 25–28°C. Malolactic fermentation follows alcoholic fermentation in stainless steel, and maturation also takes place in steel. The grapes come from traditionally managed, low-yield vineyards in Piedmont.