70% Barbera, 30% Cabernet Sauvignon. The Cabernet component is left to dry for one month after harvesting. Following maceration and alcoholic fermentation this component is then blended with the Barbera and aged around six months in third fill tonneau (900L).
Intense on the nose with dried fruits and berry jam, this full bodied wine serves as a serious Rosso style against those at the ‘vino di tavola’ level – plenty of body and concentration here with a broad forest fruit and fruit conserve spectrum, well made to pair with blue cheese, game, and other robust dishes.
Having an account with us will allow you to check out faster in the future, store multiple addresses, view and track your orders in your account, and more.Register