Peiragal is an ancient dialect term that refers to hills with a good slope, composed of large formations of clay and limestone soil, very firm, with large stones. These conditions prevent rain from permeating the ground and lead vines to grow very deep roots, to search for moisture that rises from the deep layers through capillary action. This produces sparse bunches and, therefore, a very structured wine, with moderate acidity, balanced alcohol content and graceful, never-too-prominent tannins. Food pairing: with typical starters from the Langhe, vitello tonnato and flan with vegetables, first courses with hearty sauces and second courses such as roasts or boiled meats, but it greatly enhances traditional minestrone (thick soup with vegetables), too. It is ideal for sipping alongside toma cheeses and hard medium-ripened cheeses. Serving temperature: 18° C. Taste: Full and elegant body, with graceful and enveloping tannins. Good taste persistence. Appearance: Deep ruby with mauve nuances. Aroma: Notes of berries mix with scents of cinnamon and vanilla to create a complex aroma. Grape variety: Barbera