Questo vino
Vineyard and terroir
The historic Barbaresco Classico was based principally on grapes from Pajé, blended with fruit from Asili and Montefico.
Grapes
Nebbiolo.
Vinification
The grapes were picked by hand in small crates at physiological maturity, judged through seed ripeness, and passed through two manual selections. Fermentation took place exclusively in wooden vats, started with a pied de cuve of indigenous yeasts, and lasted approximately ten days. Traditional submerged-cap maceration followed for around 60–70 days.
Ageing
Approximately five years in neutral oak and concrete vats.
Vintage notes
Vintages from 1890 through 1996 are presented. Production of this Barbaresco Classico continued until the second half of the 1990s.
