Grapes: Barbera 100%.

Vineyards origins: Comune of Isola d'Asti - Frazione Mongovone, with plants installed in 2001, 2003, 2004.

La vendemmia: Barbera grapes are picked by hand on the first week of October, making sure to preserve the integrity of each grape.

Vinification: After pressing grapes, the must ferments in steel tanks at a controlled temperature. Wine matures in 25 hectoliter-oak barrels for 4 months, while a 30% of it in 2.25 hectoliter-French oak barrels, until ready for bottling, occurring the following March from harvest.

Alcohol content: 14.50 % Voi. real.

Preservation: Fruity and exuberant notes, typical of Barbera. To catch all its vigor, best if drunk within 5 years from harvest.

Recommended parings: Before meals with cheese and cured meats. First courses, especially stuffed pasta and meat sauces; excellent with spicy meat second courses.
Serving temperature: 17 °C.