If Nebbiolo is destined for the production of important and rare wines, the true protagonist of Piedmontese viticulture is undoubtedly Barbera. In this case, Pelassa processes it in purity. The grapes, harvested in mid-October, come from the estate's vineyards, which are over 300 metres above sea level. Here, the bunches that reach perfect ripeness can be used for the production of this San Pancrazio, Barbera d'Alba Superiore. At the end of the wine-making process, which is traditional, the wine undergoes malolactic fermentation and is then placed in small oak barrels and Tonneaux for a period of about a year. It is then bottled and placed in the cellar for a further ageing period of at least 12 months. A very intense ruby red colour, the nose reveals a complex bouquet, with ripe fruit mixed with a good hint of vanilla. In the mouth it is round and harmonious. Very complex, it is endowed with excellent persistence and flavour. A wine of exceptional finesse and considerable class, it goes well with typical Piedmontese fresh pasta, roast red and white meats, game and spicy cheeses.