Dark-spoken and poised Barbera piloted by the dashing Nicola Oberto.
Terroir, method of production and maturation: 80% of the grapes come from Toriglione in La Morra and 20% from Monticello d'Alba in the Roero area. The grapes used for the wine are harvested by hand at the beginning of September, and 20% of the grapes' stems are added back after removing the stems. The wine ferments with pied de cuve in cement containers and malolactic fermentation takes place in steel tanks. The wine matures for 5 months.
Use: As a companion to veal fillet or duck confit.
Description: A hint of reductive aroma, with spiciness brought by the stems and expressive dark fruitiness, such as blueberry and blackberry. Medium-bodied and dry taste, to which the use of stems brings structure and drying tannicity. Fresh, rich acidity and overall a lively, youthful wine.