About this wine
Vineyard and terroir
The organically farmed vineyards lie on a natural terrace at 480–500 m above sea level. The soils are limestone with marl, contributing minerality and freshness to the wine.
Grapes
Barbera accounts for 50% of the blend; Bonarda, Trebbiano and Malvasia together make up the remaining 50%.
Vinification
The grapes are harvested by hand, pressed directly in a pneumatic press and briefly macerated. The must ferments with natural yeasts in stainless-steel tanks and fibreglass vats, without temperature control. Following the Ancestrale method, the wine is bottled during fermentation, which finishes naturally in the bottle. Bottling takes place in spring, without filtration or fining.
Ageing
The wine ages on its lees in bottle for around six months.
Tasting profile
Bright and easy-drinking, with minerality and freshness.
