Red Wines

Our production

AENIGMA

Barbera d’Asti Superior D.O.C.G.

Tasting notes:
Dark ruby red color with purple reflections. The nose reveals intense and complex aromas. The ageing in oak barrels has granted it a pleasant hint of vanilla. The high alcohol content (14.5% – 15%) is well supported by a remarkable structure and good balance.

A wine for those who love “robust” Barberas, it is ideal for special occasions and combines especially well with meat dishes. Serving temperature 18°C.

AENIGMA

Barbera d’Asti Superior D.O.C.G.

Tasting notes:
Dark ruby red color with purple reflections. The nose reveals intense and complex aromas. The ageing in oak barrels has granted it a pleasant hint of vanilla. The high alcohol content (14.5% – 15%) is well supported by a remarkable structure and good balance.

A wine for those who love “robust” Barberas, it is ideal for special occasions and combines especially well with meat dishes. Serving temperature 18°C.

AD

Barbera d’Asti D.O.C.G.

Tasting notes:
Barbera AD is an intense, full-bodied, well balanced red wine. Rich in color, it has good structure and low acidity. AD Barbera is derived from the exclusive vinification in stainless steel of Barbera grapes of our own production, and fully reflects the typical characteristics of the vine.

Alcohol content varies from 13,5% Vol to 14,50% Vol, depending on the vintage. This wine adapts well to the typical Piedmont meat dishes. Serving temperature 18°C.

AD

Barbera d’Asti D.O.C.G.

Tasting notes:
Barbera AD is an intense, full-bodied, well balanced red wine. Rich in color, it has good structure and low acidity. AD Barbera is derived from the exclusive vinification in stainless steel of Barbera grapes of our own production, and fully reflects the typical characteristics of the vine.

Alcohol content varies from 13,5% Vol to 14,50% Vol, depending on the vintage. This wine adapts well to the typical Piedmont meat dishes. Serving temperature 18°C.

REBUS

Grignolino del Monferrato Casalese D.O.C.

Tasting notes:
It has a light ruby red color. The grape’s typical firm and pleasant tannicity is pronounced in the wine. Grignolino should generally be drunk young or within 2-3 years from harvesting, but this does not hold true for Rebus, which improves over time. It’s an ideal wine for accompanying typical Piedmont appetizers and first courses, but is pleasant as well throughout the entire meal. Alcohol content 13% – 14% on the vintage. Serving temperature 17° C.

REBUS

Grignolino del Monferrato Casalese D.O.C.

Tasting notes:
It has a light ruby red color. The grape’s typical firm and pleasant tannicity is pronounced in the wine. Grignolino should generally be drunk young or within 2-3 years from harvesting, but this does not hold true for Rebus, which improves over time. It’s an ideal wine for accompanying typical Piedmont appetizers and first courses, but is pleasant as well throughout the entire meal. Alcohol content 13% – 14% on the vintage. Serving temperature 17° C.

AD PRIMUS

Red Wine

Note degustative:
Deep ruby red color, full-bodied, intense and complex fragrances. The high alcohol content (14% Vol) accompanied by low acidity and delicate tannins, gives the wine a particularly pleasant softness.
AD Primus can be drunk 2 years after harvesting and is able to improve with ageing for a long period of time. To be served at 18°C, it pairs particularly well with traditional Piedmont second courses such as braised beef, “bollito misto” (mixed boiled meat) and of course grilled meats.

AD PRIMUS

Red Wine

Note degustative:
Deep ruby red color, full-bodied, intense and complex fragrances. The high alcohol content (14% Vol) accompanied by low acidity and delicate tannins, gives the wine a particularly pleasant softness.
AD Primus can be drunk 2 years after harvesting and is able to improve with ageing for a long period of time. To be served at 18°C, it pairs particularly well with traditional Piedmont second courses such as braised beef, “bollito misto” (mixed boiled meat) and of course grilled meats.

CERASUS

Rose Wine

Tasting notes:
Wine obtained from selected grapes though rosè vinification (a short maceration period with the skins) . Soft rose to cherry red colour, depending on the vintage. It has intriguing floral (rose) and fresh fruit (cherry) fragrances. It is soft and pleasant on the palate, evolving over time into more complex aromas, thus allowing it to be consumed even 2-3 years after its vintage.
Cerasus is served chilled (4-5° C).It can be drunk by itself or used as a basis for cocktails. It pairs well with appetizers, pasta dishes and pizza. Alcohol content 13% – 13,50% Vol, depending on the vintage.

CERASUS

Rose Wine

Tasting notes:
Wine obtained from selected grapes though rosè vinification (a short maceration period with the skins) . Soft rose to cherry red colour, depending on the vintage. It has intriguing floral (rose) and fresh fruit (cherry) fragrances. It is soft and pleasant on the palate, evolving over time into more complex aromas, thus allowing it to be consumed even 2-3 years after its vintage.
Cerasus is served chilled (4-5° C).It can be drunk by itself or used as a basis for cocktails. It pairs well with appetizers, pasta dishes and pizza. Alcohol content 13% – 13,50% Vol, depending on the vintage.