About this wine
Vineyard and terroir
The Barbera grows in the Sarmassa and Pajagallo areas, on limestone and clay soils at 250–400 m above sea level. The vines are 15–25 years old.
Vinification
The grapes are harvested by hand between the second half of September and the first half of October. Skin maceration lasts 20–25 days.
Ageing
The wine matures for 12–18 months in oak barrels of 500–600 litres and 25 hl, followed by a further 12 months in bottle in the winery’s cellars.
Tasting profile
Well-balanced.
Label / history
The first vintage was released in 1997.
