A winery of approximately 1 ha, located at 300 m from the sea level was planted in the 1950s. The field yields a Barbera crop that is turned into an excellent red wine.

During the first 7 days, the fermentation process takes place in steel containers. After that the wine is placed in 225-litre oak casks. It is aged in the casks for approximately 15-18 months and is then bottled to age a little more for some months.
Rich aromas with soft tannins. The flavour features red berries, is nicely fruity with a delicate peppery aftertaste. Excellent with pastas, risottos and enjoying on its own.