Winemaking This wine is a rediscovery of the old tradition of using partially-dried grapes to add richness and concentration. The Barbera grapes were grown on southwest-facing slopes in the Monferrato hills, at 250-400m altitude. Soils here are clay and limestone. Following the traditional passito technique - a portion of ripe Barbera grapes (around 20%), left on the vine for nearly a month after the main harvest to sun dry, were blended with fresh Barbera grapes before fermentation. This sweetens, enriches and softens the resulting acidity.Tasting Note A fleshy and juicy red with aromas of sweet ripe plums and cherries. The palate shows ripe fruit- forward characters of cherry and wild plum and the ripe rounded finish is balanced by fresh bramble acidity.Food Match A good match for roast poultry or game, or rich stews and pasta dishes.
