GRAPEVINE
50% Nebbiolo – 50% Barbera
VINEYARD
Roddi
VINIFICATION
Slow maceration on the skins for 15–20 days, natural fermentation, racking, and pressing
Ageing/refining
Aged for 12 months in 225-liter French oak barrels, then blended in stainless steel tanks for about 2 months before bottling
Color
Red with garnet hues, which develop into garnet tones as the wine ages in the bottle (thanks to the color contribution of Barbera combined with Nebbiolo’s characteristic pale rim)
Aroma
A rich, fruity bouquet. Notes of small red berries (strawberry, raspberry, cherry)—typical of young Barbera—stand out, combined with floral hints of violet and rose and spicy or underbrush nuances characteristic of Nebbiolo
Taste
On the palate, it displays remarkable harmony. The high acidity of the Barbera lends freshness and drinkability, while the Nebbiolo contributes a solid structure, a fine and elegant tannic profile, and a good finish
Vinification takes place in the most natural way possible, without the use of selected yeasts.
We therefore use traditional winemaking methods, following the natural process of wine making alongside modern processing methods.
To facilitate fermentation and stabilisation of the wines, we open the cellar doors.
The wine we produce is a natural, living product, the characteristics can change depending on the yearly weather pattern.
