Questo vino
Vineyard and terroir
Barbera from 0.7 ha of vineyards in Annunziata. The vines were planted in 1975. One section faces south at 240 m above sea level, while another faces southeast at 250 m. The soil is calcareous clay, and the yield is 6.0 tonnes of grapes per hectare. Harvest takes place from early to mid-October.
Grapes
Barbera.
Vinification
The grapes undergo skin-contact vinification in horizontal roto-fermenters for approximately 8–10 days. Alcoholic fermentation is then completed in stainless-steel tanks over about 10–15 days. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 18 months in French oak barriques, 80% of which are new. It is bottled in July and released in September, two years after the harvest.
Technical data
Alcohol: 14.5–15.5% vol. Total acidity: 5.80–6.50 g/L.
