A naked and raw Barbera, not smoothed by any passage in wood and instead characterized by a sharp acidity and usually by a significant alcohol content. A full-bodied wine, but with a shorter finish than a Nebbiolo and played on the fruit, rather than on complexity and elegance. The most classic pairing can only be the Piedmontese mixed boiled meats. Grapes come partly from Roero and partly from the vineyards around the Borgata Torriglione, near the winery. Barbera is the only vine on which we systematically thin out every year, in order to limit its production and yield per hectare. Alcoholic fermentation takes place exclusively in cement and lasts about 12-15 days. Malolactic fermentation follows in cement or steel and cold stabilization outside or in thermo-conditioned steel tanks. After stabilization, the wine continues to refine for a few months in cement, steel or fiberglass, before being bottled, usually between April and May of the year following the harvest.
A naked and raw Barbera, not smoothed by any passage in wood and instead characterized by a sharp acidity and usually by a significant alcohol content. A full-bodied wine, but with a shorter finish than a Nebbiolo and played on the fruit, rather than on complexity and elegance. The most classic pairing can only be the Piedmontese mixed boiled meats. Grapes come partly from Roero and partly from the vineyards around the Borgata Torriglione, near the winery. Barbera is the only vine on which we systematically thin out every year, in order to limit its production and yield per hectare. Alcoholic fermentation takes place exclusively in cement and lasts about 12-15 days. Malolactic fermentation follows in cement or steel and cold stabilization outside or in thermo-conditioned steel tanks. After stabilization, the wine continues to refine for a few months in cement, steel or fiberglass, before being bottled, usually between April and May of the year following the harvest.
