Awards/Ratings

well-regarded by specialty retailers and reviewers

Tasting Note

Deep ruby-purple. Aromas of blackberry, black cherry, orange peel, violet and licorice. Rich, full-bodied palate with bright acidity, balsamic herbs, pepper and balanced oak; soft ripe tannins and a long, savory finish.

Food Pairing

Western: grilled steak, braised pork, roasted game, tomato-based pasta (ragù), aged hard cheeses. Asian: char siu, Korean BBQ, hoisin or soy-glazed duck, spicy Sichuan dishes, teriyaki beef skewers.

Production Method

Hand-harvested Barbera; ~28–30 day alcoholic fermentation, ~70 day malolactic; aged ~24 months in barriques (≈28% new, remainder used); minimal filtration.

Vineyard Info

Made by Cesare Bussolo of La Morra, trained with Roberto Voerzio. Santa Lucia site replanted to high-density Barbera; small-production, low-yield, organic/no-chemical vineyard practices reported.