GRAPE VARIETY: Barbera, Cabernet, Nebbiolo

HARVEST: End-September/Beginning-October traditional harvest with selection of grapes.


WINEMAKING: Maceration and fermentation take place in traditional way, in stainless stell tanks, at controlled temperature, for about 20/25 days. Malo-lactic can take place.

AGEING: Ageing in French and American oak. 

ANALYTICAL INFO: Alcohol content: approx 15,00%Vol; 

TASTING NOTE: Wine with great features; intense ruby red color with violet hues, complex and seductive nose; full-bodied, savory and balanced, with a good structure.

SUGGESTION: It pairs well with red meat, game and aged cheeses. Wine with good ageing potential. Keep it lying down in a dark place at a constant temperature of about 14/16 °C and serve in large glass (Balon) at about 20°C

CURIOSITY: Azörd is a word coming from Piedomnt dialect and means the chance, the risk. Anything better than this name reflects our situation, deciding for the first time to create a wine with a blend of grapes. It’s a risk that we wanted to take because we believe in the potential of Barbera, in the style of Nebbiolo and balance of Cabernet. The label shows this special meaning: the risk is represented by the tightrop and the jester, our proposal to play on a particular wine. The acrobat dresses the colors of the wines: the hat is the noble Nebbiolo, the blouse is the strenght and structure of Barbera and shoes refers to the balance of Cabernet.