Made from Barbera grapes grown in vineyards situated in Serralunga d’Alba. Altitude: 1,083 feet above sea level. Total surface area: 2.5 acres. Soil composition: mixed consistency tending towards lime. Training system and vine density: traditional Guyot; from 5,500 to 6,000 vines per hectare. Yield per hectare: 5 tons. Average age of vines: 40 years. Harvest: manual, in the middle of October. First year of production: 1998. Total bottles produced: 6,000 750 ml bottles. Alcohol content: 13.5-15% vol., depending on the vintage. Vinification and aging: after 5-7 days of temperature controlled (88-93°F) fermentation in stainless steel, the wine completes the fermenting processes in barriques made of Allier oak, where it ages for about 18 months. This is followed by at least 6 months maturing in the bottle. The wine is released for sale in its second year of maturing. Note: excellent exposure and very low yields give excellent grapes which make it possible to obtain a wine with considerable complexity. Barbera is a really important grape variety capable of giving remarkable results: with this selection, dedicated to grandfather Giuseppe (“Gisep” in the local dialect), our estate proposes one of its best creations. Tasting characteristics. Appearance: deep purplish, almost impenetrable red. Bouquet: elegant, sweet and tempting, the fruity notes characteristic of Barbera emerge. Flavor: thanks to its structure and concentration, it offers the palate sensations that only great wines can give; it reveals a decisive character in the smoothness created by the ripe grapes and the maturing process; it is released for sale in its second year. It is best to serve it at temperatures between 64-68°F. Ideal with fresh egg pasta and rich, tasty sauces, with main courses featuring meat, such as the sumptuous Piedmont style assortment of boiled meats and meat stews. It is also perfect with medium-mature cow’s milk cheeses.