About this wine

Vineyard and terroir

The Barbera vineyards are situated in the municipality of Treiso at 300 m above sea level with western exposure. The geological setting is the Lequio Formation, an alternation of variably cemented sandstone, sand and compact marl. The hillside soil is a fine, calcareous Typic Ustorthent.

The vines were planted in 2006 at a density of 4,500 plants per hectare. They are trellised and spur-pruned. Grape yield is 9,000 kg/ha and wine yield is 6,300 L/ha.

Grapes

100% Barbera. The grapes are harvested between late September and the first week of October.

Vinification

After destemming and crushing, alcoholic fermentation and maceration take place in temperature-controlled stainless-steel tanks for at least one week at 27–29°C. Following racking, the wine remains on its lees for at least two months at 20–22°C while malolactic fermentation is completed. It subsequently rests for three to four months at low winter temperatures, allowing suspended material to settle and the wine to clarify.

Ageing

The wine is bottled in the summer following harvest and kept in the cellar for a further few months before release.

Tasting profile

A young, highly fruity red with freshness and easy drinkability. Its colour is brilliant ruby red with garnet and purple reflections. The intense, fruit-led bouquet carries notes of cinnamon and cloves. The palate is soft, with balanced acidity and a long, persistent finish.