About this wine
Vineyard and terroir
Barbera grown on 0.76 ha in La Morra. The west-facing vineyard lies at 260 m above sea level on calcareous-clayey soil and was planted in 2005. Yield is 70 quintals per hectare, with harvest at the beginning of October.
Grapes
Barbera.
Vinification
Fermentation begins with indigenous yeasts. The wine remains on the skins for seven days, with frequent punch-downs of the cap. Malolactic fermentation takes place in stainless steel.
Ageing
Maturation lasts 12 months in stainless-steel vats and second-year French barriques. The wine is bottled in summer without filtration, followed by three to six months of bottle ageing.
Technical data
Alcohol: 13.5% vol. Total acidity: 6.00 g/L. Annual production: 5,000 bottles.
Serving and pairing
Serve at 16 °C.
