About this wine
Vinification
The Barbera and Dolcetto grapes are left to dry on the vine and harvested late, from late October to early November, after the berries have lost up to 50% of their weight. The wine undergoes maceration and malolactic fermentation.
Ageing
The wine rests in tanks for 2–3 months, followed by further ageing in bottle.
Label / history
This was the first wine in Piedmont to be made using the appassimento method, with the grapes dried on the vine.
