This Barbera d’Alba is cultivated naturally in a clay-chalk soil. The grapes are harvested by hand, destemmed, and meticulously sorted. Then the juice is fermented with wild yeasts in 25-hl oak barrels, with a skin-contact maceration lasting 17 days. The wine is matured in the same containers for 12 months. In the glass, this wine offers beautiful black fruit and earthy aromas, with a fresh and supple palate that lingers. This cuvée will pair nicely with traditional Italian dishes such as spaghetti Bolognese, osso bucco, or recipes involving white truffle.