About this wine
Vineyard and terroir
The Barbera comes from approximately 1.2 hectares in Verduno: Neirane, with west exposure at 330–400 m, and Cristiani, also facing west at 250–280 m. Soils are limestone and silt. The vines average around 20 years old and are Guyot-trained at approximately 4,500 vines per hectare.
Grapes
Barbera.
Vinification
The fruit is picked by hand in the first half of October. Fermentation and maceration last 6–8 days in stainless-steel tanks held at a constant 25–27 °C.
Ageing
Maturation takes place for 5–6 months in stainless-steel and/or cement tanks. This is followed by at least 1–2 months in horizontally stored bottles. Bottling occurs in May or June following the harvest.
Tasting profile
Ageing in steel and cement preserves Barbera’s fruit and fragrance. The style emphasizes youthful energy and vitality.
Serving and pairing
The indicated longevity is 3–4 years.
Label / history
The first production dates to 1968.
