Questo vino
Vineyard and terroir
The Barbera vines were planted in 1995. The 1.8 ha of vineyards are situated in Annunziata, La Morra. East-facing vines lie at 270 m above sea level, while the west-facing vines are at 240 m. The soil is calcareous clay, and the yield is 8 tonnes of grapes per hectare. Harvest takes place in early October.
Grapes
Barbera.
Vinification
The grapes remain in contact with their skins for approximately 8–10 days in horizontal roto-fermenters. Alcoholic fermentation is then completed over approximately 10 days in stainless-steel tanks. Malolactic fermentation also takes place in stainless steel.
Ageing
The wine matures in stainless steel for 10 months. It is bottled in July and released in September of the year following the harvest.
Technical data
Alcohol: 13.5–14.5% vol. Total acidity: 5.80–6.30 g/L.
