Our Take: Vivid and energetic, this Barbera d'Alba delivers layers of black cherry, red plum, and blackberry wrapped in hints of violet, baking spice, and crushed rock. Its hallmark acidity brings freshness and lift, while the silky texture carries through a long, savory finish with impressive balance.

WINEMAKING: the grapes come from the Roero area and from our vineyards surrounding the hamlet Torriglione, next to the winery. Barbera is the only variety to whom we systematically apply a green harvest, in order to reduce the yields. Alcoholic fermentation happens in concrete and/or stainless steel and lasts around 12-15 days. Then malolactic takes place in concrete and/or stainless steel and cold stabilization happens outdoor or in conditioned steel tanks. After stabilization, the wine ages for some months in concrete, steel and plastic, before being bottled, usually in April-May of the year after the harvest.