Even if it comes from a very rustic variety, Barbera feels very much the effects of its growing environment and it’s very sensitive to the ground and to the agronomic practices dedicated to it.

Compact and clayey grounds give rise to fat and coarse wines, while smoother grounds advantage more elegant wines. Barbera needs warm and dry vintages to be at its best: we have been getting alcoholic and very structured wines for five vintages, with a limited acidity in comparison with the normal characteristics of the strarting grapes, very salty, they can be interpreted in several ways: ready to uncork or to be matured, in bottle or in big or small casks. Young Barberas show higher acidities and floral fragrances which go well with rich meat appetizers or highly seasoned main courses.

Cask-aged Barberas go very well with elaborate and refined dishes as wood absorbs the acid sensation: what is important in this case is to enhance the characteristics of the dish, not the research of the “cleaning” effect of the wine.

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