In 1995, exploiting our lengthy knowledge and experience as regards blending Barbera with other varieties, we planted a vineyard on the Costa delle Monache estate in Agliano - previously laid out to produce Airone, with 50% Barbera, 30% Cabernet Sauvignon and 20% Shiraz grapes.

We began this production in 2000: once the phenolic ripeness has been reached, harvesting is carried out at different times and then fermentation occurs separately, in stainless-steel vats; maturation on wood comes about, for 8 months, in large oak casks for the Barbera, in barriques for the Cabernet and Chiraz. Then the wines are assembled, ready for bottling.

Yield per rootstock: 1.4 kg.
Harvest period: 24th September - 5th October
Fermentation: separate for each variety, which remain in contact with the skins for 10-12 days, at 29-30°C.
Maturation: Barbera in large casks, Cabernet and Shiraz in barriques for 8 months.
Characteristics of the cru: intense bouquet and delicate notes of woodland fruit jams, mint leaves and chocolate. On the palate it presents a good structure and elegance.
Life cycle: it is excellent during its first five years.
Serving temperature: 17-18° C.

 

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