Varietal/Blend: 100% Barbera  Farming: Sustainable farming– no herbicides, pesticides or chemical fertilizers.  Fermentation: In temperature controlled stainless steel vats for 5-6 days, with pumping over, followed by malolactic fermentation. 
Aging: For 5-6 months in concrete vats. 
Alcohol: 13% 
Soil: Marly, clayey limestone. 
Vine Age: Average 15-20 years 
Yeast: Selected yeasts 
Fined: Light 
Filtered: Light The land in the Astesana district has a particular devotion to viticulture, particularly to Barbera, thanks to its "white lands", plenty of lime, clay and stones, with rocks fairly close to the surface. They are typical calcareous- marl soils, white, light grey or beige in color and rich in calcium carbonate. They are ideal for growing Barbera and produce full-bodied, rich colored wines, sometimes with a scent of marl, which enjoy a long cellar life.

Full-bodied, red fruits, cherries, currants, and rustic Italian herbs. 

Meat tartare, Pasta with ragu sauce, white meat, medium aged and flavored cheese.