grape variety: barbera
grape yield per hectare: approx. 9 tons
grape vinification: destemming-soft crushing, maceration on the skins about 7 days with frequent repassing, fermentation at controlled temperature
alcohol content: 13% vol
color: ruby red
perfume: typically vinous and fresh
flavor: fresh, harmonious, and characteristic
pairings: pasta dishes, meats, cheeses, suitable for any meal.