The Barolo DOCG Bergera, proposed here by Azienda Agricola La Spinona, comes from a 4-hectare vineyard with a southern exposure, located in the lowest part of the hillside. The result of strict production regulations to guarantee quality and typicality, this Barolo is made exclusively from Nebbiolo grapes, known here for their marked acidity and the presence of fine tannins which, in this case, are further softened by the slow ageing process. But let us proceed in order. The Bergera grape harvest is manual and normally takes place between the end of October and the beginning of November. The grapes are transported to the cellar in perforated baskets to avoid crushing. Here cold maceration begins, followed by 8-10 days of temperature-controlled fermentation with automatic punching-down and pumping-over in the air to maximise the extraction of aromas and tannic substances. After fermentation, Barolo Bergera matures for about 18 months in large 40-hectolitre Slavonian oak casks, acquiring tertiary notes that do not overpower the freshness of the Nebbiolo. The barrels used, with an average age of 15 years, allow a slow and delicate evolution, favouring roundness and balanced tannins. Finally, the wine is refined in the bottle for at least 12 months before being marketed. In the glass, Bergera has a ruby red colour, which evolves towards garnet with age. The nose offers a fresh and fine bouquet, with hints of cherry, floral notes and hints of delicate spices. In the mouth it is rightly tannic, with an elegant and persistent texture, characterised by a freshness that balances the structure, making it a balanced and versatile wine. And it is precisely because of its structure and balance that Bergera can evolve in the bottle for more than 8-12 years, developing increasingly complex and refined nuances. Ideal throughout a meal for those who appreciate wines of great quality, the Bergera pairs well with savoury meats, elaborate first courses and medium-aged cheeses.