Traditionally vinified, this Barbera macerates with its skins and ferments for several weeks. At the end of November the wine is racked into large oak barrels (50-60 hectoliter capacity) and is bottled 18-20 months from the date of Harvest. Complex aromas of fruit, earth and floral note develop with time in the bottle. Its medium body and balanced acidity makes this a very food-friendly wine. Try it with gnocchi bolognese or balsamic grilled pheasant with brussels sprouts.