The vineyard: Own vineyards in San Sebastiano subzone of Monforte d’Alba, situated on a hill facing West. It’s divided in 4 blocks (one of which is to be replanted in 2014). The Barbera got hit twice by hail during the vegetation in 2012 and the rains during harvest time forced us to pick it in two tiers to avoid molds or excessive crop loss risks.
The variety: The Barbera is an indigenous grape variety of Piedmont, one of the top-10 most planted in whole Italy. It's been the North-West preferred red on the table for quite a long time because of its spectacular food pairing capabilities (due to its high acidity) and outstanding versatility (due to its different terroir expressions, from the Langhe and Roero to Asti and Monferrato, from Northern Piedmont to Oltrepò Pavese in Lombardy).
The wine: The traditional vinification produced a typical Barbera, fresh, with medium body that will match perfectly antipasti or pasta in red sauces and pizza. Meat is also highly recommended.
The name: The wine is named after the ex-proprietor of the vineyard.