About this wine
Vineyard and terroir
The Barbera grapes grow in Santa Maria di La Morra, on a west-facing hillside historically known as Plaustra. The vines are relatively young, planted in 2008 at a density of 8000 vines/ha. The dense planting is intended to reduce the yield of each vine and help every plant ripen its fruit more fully. After summer thinning each vine carries 1.2–1.3 kg of grapes.
Vinification
The grapes are harvested by hand. Fermentation lasts 7 days in temperature-controlled stainless steel tanks, with the must pumped over manually each day.
Ageing
The wine ages first in stainless steel and then in glass-lined concrete tanks for several months. This helps the Barbera reach good balance while keeping its freshness.
Tasting profile
Bright, flavourful and thought-provoking, with lovely tension, remarkable freshness and plenty of energy. It stays light on its feet and elegant.
Serving and pairing
Decant for no more than 1 hour before serving. It suits classic food pairings; roast chicken is suggested as a less usual match.
Label / history
The name "plaustra" comes from the Latin "plaustrum", meaning a farm cart.
