“Salice” is obtained by pressing Barbera grapes, coming from a single vineyard, whose skins remain to macerate in the must for 10 – 15 days.

The wine obtained is aged in wood for about 8 months and further refines for 6 months in the bottle before being released for sale.

The aroma is vinous, fruity, warm, with hints of undergrowth. The taste is complex, harmonious, intense and persistent, with good structure.

Perfect with first courses with meat sauces, second courses of meat and mature cheeses.

Serving temperature: 16 – 18 °C