The wine has an intense dark ruby red color, embellished with violet reflections. The nose is enveloping and rich, dominated by ripe fruit such as plum and cherry, enriched by elegant spicy notes of cinnamon and cloves. The natural acidity of the grape variety, combined with the microclimate and western exposure of the vineyard, gives the wine a fruity and lively profile with a long finish on the palate. In the mouth, the wine opens with sensations of fullness and body, where the fruit integrates perfectly with soft tannins and vibrant acidity. The mouth fully reflects the terroir of Serralunga d’Alba, with its typical minerality and structure, which give depth and character to the wine. The finish is long and persistent, supported by remarkable sapidity, with an aftertaste reminiscent of blackberry jam, leaving a pleasantly enveloping trail. While following a classic style, once poured into the glass, the wine reveals undeniable depth, structure, and elegance.

Barbera d’Alba, capable of enhancing the authentic flavors of the territory from which it comes, but not only that, with its structure it pairs beautifully with fresh stuffed pasta dishes, as well as with flavorful meats and especially raw and cooked vegetables, both sweet and bitter, such as pumpkin, radicchio, and fennel. Even outside the Italian tradition, there are numerous recipes that pair beautifully with this fresh yet full-bodied wine. In Sweden, there is Kalops (beef stew with onions and spices), while in Poland there is Żurek (rye and sausage soup). Moving on to Croatia, there is Sarma (cabbage rolls stuffed with meat and rice), and in France, beef Pierrade. In Vietnam, there is Pho (a traditional soup made with meat broth and vegetables), and in Indonesia, we find traditional Gudeg, prepared with gori, herbs, eggs, and chicken.