Dry red wine from Italy, made from the Barbera variety. It is distinguished by a deep ruby color, bright aromas of ripe red berries and violets, as well as a harmonious taste with light spicy and earthy notes.
Tasting Notes
The aromas of ripe cherries, strawberries and violets, supplemented with light spicy and earthy nuances. The taste is fresh, elegant, with a soft structure and delicate tannins, a long fruity finish.
Vineyards
The vineyards are located in the Nice Monferrato zone at an altitude of about 260 m above sea level. Low yields provide a high concentration of taste and aroma.
Production Method
5 months in steel tanks.
The grapes are picked by hand in October. Fermentation at controlled temperature with maceration for about 25 days. Complete passage of malactic fermentation.
Food Pairing
Perfect for pasta with meat sauces, salami, stewed meat and medium-range cheeses.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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