Winemaking
After harvest, the grapes are de-stemmed and undergo fermentation with skin maceration lasting approximately 14–18 days, extracting colour, tannins and aromatic complexity. The wine is then drawn off and undergoes malolactic fermentation to soften acidity and enhance roundness, contributing to a more harmonious and balanced profile, after which the wines are rested in French oak tonneaux to age gracefully.

​​Profile
The Tenuta Il Finale Barbera d’Asti DOCG 2023 is crafted from 40-65 year-old vines in Castagnole delle Lanze, planted at 280m above sea level with a south-east exposure, the wine reflects the estate’s commitment to sustainable viticulture and precision hand-harvesting. Extended maceration enhances its depth, whilst carefully managed malolactic fermentation refines its natural acidity. A powerful wine with vivid red fruit aromas, it is well balanced by subtle oak influence, which adds further complexity and structure.

Pairing
This richly hued, full-bodied Barbera offers velvety tannins and a vibrant backbone of acidity. Best served at 16–18°C, it pairs beautifully with traditional Piemontese dishes that complement its bright acidity and savoury depth such as Tajarin al Ragù, Agnolotti del Plin and classic hunter’s stew hunter’s stew, highlighting the wine’s vibrant fruit and structure.