A pure Barbera from the hills of Monleale, at 300 meters above sea level, where the calcareous marl-rich soils lend elegance and structure.
Following spontaneous fermentation in stainless steel, it is aged for 12 to 15 months in barrique and a further year in the bottle.
In the glass, it shows a deep ruby red color with garnet highlights. On the nose, it reveals the typical fruity aromas of Barbera, enriched with balsamic notes.
The palate is rich, vibrant, and well-balanced, with a long, persistent finish recalling blackberry jam and eucalyptus.