Altitudine and exposure: 350 m. a.s.l.; South-West
Soil: Calcareous and clayey with sandy veins
IN THE VINEYARD
Type of growth: Guyot
Fertilizer: Natural manure, green manure
Harvest: By hand in 20 kg crates; September
Average production: 55 hl/ha
IN THE CELLAR
Fermentation: In stainless steel tanks at controlled temperature with maceration on the skins for 12-14 days.
Aging: About 8 months in stainless steel tanks.
Colour: Bright purple-red
Bouquet: Red fruits, black cherry and spices.
Taste: Lively, fresh and juicy with a pleasant acidity: a well-balanced Barbera in its most traditional version. In Piedmont, the word sbilauta means “the swing”, on which you move looking for a balance.
EVOLUTION AND FOOD PAIRINGS
Evolution: It can be stored up well for 4-6 years.
Food pairings: Ideal with cold cuts, soups, first courses and soft slightly seasoned cheeses.