Varietal composition: 60% Barbera and 40% Croatina (Bonarda). Barbera is fresh, acidic and low in tannins, while Croatina has a higher pH, is deeply fruity and full of tannins. The end result is a full-bodied and balanced wine.
Terroir: Clay soil, mild hills, 300 mts above sea level.
Aging: 12 months (90% in concrete tanks, 10% in American oak). Can support medium aging in the bottle.
Alcohol: 14.5%
Yeast: Indigenous
Tasting Notes: Ripe fruit (mainly plum marmalade) and dry fruits. Not being subject to stabilization processes, it may present deposits.