This wine is made with 100% barbera from municipality of Castelnuovo Calcea. Its first vintage produced was 2010. This fascinating vineyard is located at the top of the highest hill of the La Court estate and has an exposure of 360 degrees surface area of the vineyard . Approximately 2.5 acres planted in 1964 in soil called the ‘astiane sands’’ which consists of calcareous clay marl of sedimentary marine origin with good presence of lime and sand, rich in microelements, in particular magnesium. Vineyard exposure is south / south-southwest, vineyard elevation is 250 above sea level. Thinning of excess bunches at end of summer, leaving an average of 5/6 bunches per vine production. Viniculture using the “Integrated Fight” system harvest: manual harvest vinification: fermentation in oak vats with maceration for approximately 20 days with the skins, the last 10 using the “submerged cap” system, at a temperature between 86°F and 81°F.
Ruby red with brilliant hues of purple. The nose is intense, elegant and complex with notes of small black fruits, black cherry rhubarb and chocolate. The taste has an excellent impact with a velvety harmony, silky and fresh and a persistent long-lasting finish.
Agnolotti with a roasted meat sauce, tagliolini with porcini, braised lamb and well-matured cheeses.