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Vigna / Vineyard: From several old-vine Barbera plots around the village of Monleale. Calcerous and clay soils.
Cantina / Cellar: Native yeasts. Aging in used barriques for about two years and at least an additional year in bottle. No filtration.
Il Vino / The Wine: All the classic Barbera cherry and raspberry fruit, with the grape’s high acidity honed into a tightly-knit complexity. One of the few Barbaras that age and become more complex.
A Tavola… / At the Table… This is an “important” Barbera with the structure and complexity to accompany stronger dishes, including stews and game. It’s also a perfect vino da meditazione — i.e., a wine to open at the end of a meal and drink slowly with a good cheese, good friends, and good conversation.