The “Tre Clivi” are the three different hills on which we grow the vineyards and collect the grapes used to produce this wine. Blending grapes from different vineyards and with different characteristics guaranteed and still guarantees the natural balance of the wine.
Nebbiolo grapes grown on the calcareous-clayey soil of several vineyards located on sunny hilltops near Alba and within the DOCG district of Barbaresco. The grape from different vineyards are blended in the very strictly-controlled, traditional making of this splendid red wine.
Its aristocratic style is evident in its intense garnet-red colour with subtle tinges of orange, and its fruity (red fruit jam, withered violets and geraniums), ethereal, and spicy (cinnamon and green pepper) bouquet. It has a warm, dry, full-bodied taste packed with structure, and a long aromatic finish.
It is a refined match for rich, demanding dishes, such as game, roast, stewed and braised red meats, and strong mature cheeses. Stored in bottles lying down in cellars underground, Barbaresco is capable – as are only few others – of withstanding the test of time, while maintaining its original characteristics.
VINEYARD: Produced from the grapes of several vineyards on the hills of Alba.
SOIL: Marly, clay-limestone.
EXPOSURE: South and south-east.
GRAPE: 100% Nebbiolo.
AVERAGE DENSITY: 4500 vines/hectare.
TRAINING: Guyot with arched canes.
HARVEST: First half of October.
VINIFICATION: Crushing of bunches with destemming; controlled temperature fermentation in concrete and steel tanks ; maceration of 12-18 days.
AGEING: 12 months in 25-30 hectolitre oak containers followed by a period in stainless steel containers and glass bottle for a total of at least 26 months