The Barbaresco of yesteryear, the one produced with 100% Nebbiolo grapes from different plots. Autinbej, in fact, is the result of the union of some of Ca' del Baio's estate crus, those that... "grandfather Ernesto in Piedmontese used to call 'autin bej': the most beautiful and sunny vineyards or parts of vineyards". Vineyards that are now almost 20 years old and benefit from an ideal microclimate thanks to their position and altitude. The grapes are destemmed and macerated on the skins for a period of 9-15 days in temperature-controlled steel tanks. This process allows the best possible extraction of aromas and tannins from the skins. After fermentation, the wine matures for 24 months in large Slavonian oak barrels, developing structure and complexity without overpowering the fruity notes. Finally, Autinbej matures in the bottle for at least 4 months before release. In the glass, it has a beautiful deep garnet red colour, with antique pink highlights on the rim. On the nose, it reveals an intense, fruity bouquet, with notes of raspberry and jam, accompanied by hints of violet, sweet spices and hints of cocoa. In the mouth, it is warm, long and persistent, with a slight tannicity that contributes to its structure. The finish echoes the fruity notes perceived on the nose, offering a very pleasant tasting experience. Thanks to its structure and complex tannins, Barbaresco Autinbej has an excellent capacity for ageing. It can be cellared for 10-15 years, during which it will continue to evolve, developing further aromatic nuances and increasing its elegance. Good already today, it goes well with red meats, but also with duck and pork.