Produced with Barbera and Dolcetto grapes. The Barbera grapes come from the zone of Agliano Terme (AT). The vines, trained with the guyot method, are about 15 years old and yield approximately 90 quintals per hectare. The Dolcetto grapes come from the zone of Roccagrimalda (AL). The vines, trained with the guyot method, are an average of 15-20 years old and yield approximately 70 quintals per hectare. The grapes are generally harvested in late September.
The Dolcetto grapes are collected in baskets and taken to the cellar to be pressed and de-stemmed, and are then immediately put into special temperature-controlled vats where they ferment for a few days. The Barbera grapes are collected in baskets and then put into sealed fermentation vats (in carbon dioxide environment). This is where carbonic fermentation takes place, giving the wine unique features and aromas. The two wines, Dolcetto and Barbera are then blended 50/50.
Before bottling, the wine is clarified, filtered, and stabilised only if absolutely necessary. Ruby red/violet colour. Very fragrant and fruity.
Serve at 15° C. Excellent with cold meats and salami, can accompany the entire meal.