Barbera "La Bogliona" is produced following the traditional method of Piedmontese winemaking. After harvesting, the grapes are destemmed and gently pressed, then fermented in truncated-cone wooden vats. After about 3 years of aging it is bottled and continues to be bottled for a further 24 months before being placed on the market.
The result is a wine with an intense ruby color, an intense and complex aroma, with notes of ripe fruit, spices, leather and tobacco. The palate is full and structured, with soft tannins and a balanced acidity. Barbera "La Bogliona" is an elegant and complex wine, which lends itself well to bottle aging, developing further aromatic and gustatory nuances.
