Barbera d'Alba Superiore "Brua"

The bunches are softly pressed and the stems eliminated. The vinification takes place inside steel tanks, so through maceration accompanied by frequent pumping over, we try to extract the color from the skins. The aging of the wine lasts approximately two years. The wine is aged partly in 25 hl or 30 hl barrels and partly in 500 liters tonneaux, in order to find the right structural balance that will characterize the final product.

Excellent for structured and traditional dishes: starting from starters, it loves meat-based dishes, particularly pork, first courses of stuffed pasta with strong-flavoured sauces and finally, stewed or braised red meats and well-matured cheeses.