Vine: Barbera 100% from select grapes harvested from vines in Vho
Exposure and altitude
: south-west, 250-300m above sea level
Soil characteristics: calcareous-clay
Cultivation system
: Guyot (5,000 plants per hectare)
Vine age
: approximately 25 to 40 years old
Yield per hectare: 5,500 kg/hectare
: early October, harvested by hand into small wooden baskets
: pressing, maceration for 10/12 days, drawing off and subsequently elevated and refined in Bourgogne style in small wooden casks for approximately 12 months to exalt the characteristics of the very best Barbera, followed by around one year's refinement in the bottle
Alcohol content
: approximately 14% vol.
: very intense ruby red
: rich, complex to the nose with great, profound concentration. Hints of red fruits and small berries with a touch of sour cherry, mint, ripe plums, spices, vanilla and coffee

Palate: in a perfect balance of body and structure, the typical characteristics of the power and elegance of Barbera are exalted; all in a beautifully pleasant complexity that exhales intriguing hints of ripe cherry
Serving suggestions
: a wine that can well accompany the whole meal, whether pasta dressed with meat sauces or red or white meat prepared according to traditional and international recipes. Excellent served with agnolotti pasta and dressed polenta, but even better as an accompaniment to mushrooms and truffles or fondues, finishing up with game, braised or casseroled meat
Packs available
: boxes of 12 bottles and magnum

Comment of the winemaker
Vho combines, a unique blend of the art of vine growing and knowledgeable training methods, together with Bourgogne style refinement. After vinification, the wine is immediately poured into small oak casks to stimulate malolactic fermentation, fix the colour and encourage micro-oxygenation.
The grapes come from my vines in Vho (municipality of Tortona) and the wine is made using traditional systems. After bottling, the wine refines further in the bottle for about one year, thereby increasing its complexity.