Vigne Vecchie' always make good wine. This is now well established. Years and years of close cohabitation, in fact, allow the now mature vines to produce few bunches but of the highest quality. Bunches that, suitably processed, often give rise to wines of great value. It is no coincidence that when the vineyards of origin are historic, this is clearly stated on the label. As in the case of this Barbera d'Asti DOCG, produced for the 50th anniversary of the Vinchio Vaglio winery. But let us proceed with order. After the grapes have been destemmed and crushed, the must is transferred to temperature-controlled horizontal fermenters. Alcoholic fermentation, with maceration, lasts approximately 9 days, to best extract the varietal aromas and all the polyphenolic substances present in the skin. Then, after malolactic fermentation, the wine is left to rest for about 16 months in stainless steel and cement tanks, and is then left to refine for a further 6 months in the cellar after bottling. In the glass it has a beautiful ruby red colour with violet hues. On the nose, aromas of ripe black fruit such as blackberry, black cherry and cherry are immediately perceptible. The palate reveals a fresh, savoury and elegant wine. Rightly structured, it does not struggle to find its perfect place on the table. Good today, it will still be good for several years to come. Try it with first courses dressed with meat or mushroom sauces, meat main courses and, for lovers of traditional dishes, with the classic Finanziera or Bagna Cauda.