Two months in botte after a year in barrique
Nicely paired wood and dark red and black fruits greet the nose. This is very nicely done, very precise with lovely wild red fruits and small black fruits in a supple and elegant style. There’s a touch of  wood spice that pops on the black cherry finish which shows fine length but there is plenty of buffering material that helps keep the the wood tannins well covered through the finish. Wow this is nice, yes there is wood, the wood builds on the finish and becomes a bit heavy,  but you just have to keep drinking it to keep it covered with the gorgeous fruit. 91pts

Two green harvests, 70 to 80 quintals per hectare can arrive at 100 with the excellent soil here, 15 days, natural yeast, malo in SS, cold stabilization, one year in slavonian oak, 15 Hl
Tight and leathery on the nose with a fine spice note, this is aromatic but not fruity. With a fine plum skin quality early on the palate buffering the cutting acids this is deceptively smooth and polished in the mouth with late arriving herb notes and fine powdery tannins. The acid pops in a big way on the backend with mulberry toned fruit that is succulent and mouthwatering. This is probably pushing the limits of what is a generally acceptable level of acidity but it offers great freshness and classic Barbera cut. 90pts

Botte for one year, from plots in La Morra, Novello, and Barolo, all told makes 7000 bottles
A bit buttery at first, then turning savory and intense with clean, fresh aromas of , ivy with some soapy floral tones layered under brambly berry fruit framed with hints of violets, mace and nutmeg.  Wonderfully pure and fairly intense in the mouth  if not particularly complex, this is very vinous with lots of brambly fruit and a  savory dark ripeness. Made in a rather dry firm, very classic and somewhat rustic style this finishes with great length and a gentle sweetness, probably  the sweetness of alcohol. 90pts

A bit funky on the nose filled with aromas of licorice, brownie, a little toasted nuts and meaty notes as well.  Big acids on entry flow into  lovely, clear and open fruit that is decisive in a rustic way. The flavors recall the slight oxidative flavors of Barbera from another era, though they do show great depth on the palate. This has near perfect acidity that just piques the palate but is well balanced by the richness of fruit,which gains  a little medicinal herb and beef jerky complexity with just a faint wash of fruit tannin helping to support the midpalate and through the finish. 90pts

From monforte
One week cool fermentation, one year second passage barrique
Nice clarity on the nose which shows a bit of ivy, licorice, a hint of geranium, and tight red plum fruit. This is at once  a little soft and quite powerful with beautiful clarity to the fruit.  I would like to see a little more acidity but this doesn't lack for brightness, showing nice pure fruit with hints of herb, violet, and plum skin on the palate and nice tannins adding a touch of mouthgrab through the moderately long finish.  this should age well with for two to four years. 89pts

Typically 50 to 55% new oak to add structure
A blend of seven pieces in Monforte and Novello and top of hills, ripens relatively late end of september beginning of october
Smoky, dark, and a bit matte on the nose with early notes of clove and vanilla over vaguely jammy fruit. Silky, with acids that are soft for Barbera, there is  nice plum skin and black currant fruit on the palate and the oak is surprisingly well integrated, leaving this rich yet not heavy in the mouth with some mineral accents popping on the backend before the oak spice takes control on the long finish which shows tart cherry fruit but surprisingly little wood tannin. A bit of a silky powerhouse. 89pts