The winemaking process includes spontaneous fermentation in cement vats at controlled temperatures, followed by 10 months of aging in French oak barrels. This contributes to its aromatic profile and balanced structure.
Langhe Barbera Bompè pairs excellently with dishes like stuffed pastas with meat sauces, red meats, and aged cheeses. It is best served at 16°C (60°F) in a wide glass to allow proper aeration.