Gastronomic Combinations: \nIf in general it goes well with dishes based on red meat and poultry, this Barbera is the star of the most traditional Piedmontese cuisine and indispensable companion of the Monferrato dishes, bagna càuda in the head. It should be served at a temperature of 18 ° C. \n \n \nOrganoleptic sheet: \nA ruby red wine with an intensely vinous scent, it highlights in youth a harmonious and pleasing fruity sensation, especially of blackberry and cherry. With aging evolves a bouquet always vinous, but composed and continuous. The taste denotes a wine of character, full, with great harmony. \n \n \nVinification and Aging: the vinification is traditional with maceration of the skins of about 7/10 days at a temperature of 25-28 ° C. The malolactic fermentation takes place just after the alcoholic fermentation. There is still a period of refinement in the bottle to enhance its typicality and exceptional softness.