Grapes from vineyards in Agliano d’Asti. Cold pre-fermentation maceration for 96 hours. The must is kept, for 18 days, in stainless steel tanks at 30-32°C (86-89.6°F) with frequent pumping over and délestage. Malolactic fermentation in barriques and contact with the lees for 6 months. Post malo the wine is moved into French oak barrels or Slovenian oak casks for 16 months, then into steel tanks 2 months before bottling. Unfiltered.
Mid crimson. Rather subdued on the nose, a little note of dark cherry and a hint of earthiness. Much more intense on the palate, concentrated, pure, dark-red fruit. There's depth here but it is incredibly smooth and gently rounded while fresh and spicy on the finish. Half way between the lively, zippy style of Barbera and the darker more concentrated version but with a snap of freshness and bite on the finish.
May 2016