About this wine
Vineyard and terroir
Barbera from the 0.8 ha Alfieri vineyard in La Morra. The west-facing site lies at 340 m above sea level on calcareous-clayey soil. Its vines comprise plantings dating from 1940 and 1984. Yield is 50 quintals per hectare.
Grapes
Barbera.
Vinification
Fermentation begins with indigenous yeasts. Maceration lasts 14 days on the skins, with frequent punch-downs of the cap.
Ageing
Malolactic fermentation and maturation take place in French barriques for approximately 24 months. The élevage comprises 25% new barriques and 75% second-year barriques. Bottling occurs in summer without filtration, followed by six to nine months in bottle.
Technical data
Alcohol: 14.5% vol. Total acidity: 6.20 g/L. Annual production: 3,500 bottles.
Serving and pairing
Serve at 18 °C.
