About this wine
Vineyard and terroir
The vines were planted in 1937 and yield 1–1.2 kg of fruit per vine. The vineyards of Barbera d’Asti occupy hills around Asti at elevations of 90–305 m.
Vinification
The grapes are harvested by hand in the second half of September and sorted before crushing. The must ferments in stainless-steel tanks for 10–12 days. The wine is then transferred without heavy pressing to French oak barrels.
Ageing
The wine ages in French oak barrels for 15 months, followed by 6–8 months in bottle in the winery’s cellars at a controlled temperature of 15 °C before release.
