Dolcetto and Barbera

Made from 60% Dolcetto and 40% Barbera, this wine has an intense ruby ​​red colour. It is a fruity wine, offering a nice palate with a pronounced length.

Vinification

The fermentation proceeds at a controlled temperature of 27 °C to 30 °C. The maceration process lasts on average 12 days. During the month of November, after the vinification, some of the wine is placed in French barrels for a very structured wine and the rest is put in stainless steel tanks to preserve its softness.

Gastronomy

Excellent with red meat, game, soups, pasta dishes with rich sauces, Tuscan ham, young or mature cheeses, and also summer barbecues.