Andrea deliberately worked out the dormant power of the grape variety for this variant. Here in the Langhe hills, Barbera shows more structure and, thanks to a solid acid structure, also more maturity and storage potential. After fermentation, the wine is matured in wood, in barrels between 500 and 3000 liters. Slightly ripe fruit notes, raspberry, sour cherry jam, wonderfully soft tannins, here too a stimulating game and an interesting tension that is not exhausting thanks to the wonderful tannins.