About this wine
Vineyard and terroir
The Barbera grows on Bricco hill in the commune of Neive. The vineyards have clay soils, with eastern and southwestern exposures, and yield 60 hectolitres per hectare.
Vinification
Traditional fermentation takes place in temperature-controlled stainless-steel vats for eight days, with periodic moistening of the cap of grape skins.
Ageing
The wine matures for 24 months in French oak barriques, followed by one year in bottle.
