About this wine

Vineyard and terroir

The Barbera comes from Costigliole d’Asti, at 200 m above sea level. The vineyard was planted in 1960 at a density of 4,200 vines per hectare. It is trellised and Guyot-pruned. The fine, calcareous Typic Ustorthent developed on hillsides over Cessole Marls, formed by arenaceous-marly alternations with marly-limestone intercalations in the upper layers. Exposure is given as south-east in the wine-page specifications and west in the technical sheet. Grape yield is 9,000 kg/ha, producing 6,300 L of wine per hectare.

Grapes

Barbera.

Vinification

Harvest takes place between late September and the first week of October. The grapes are destemmed and crushed, then alcoholic fermentation and maceration proceed together for at least one week in temperature-controlled stainless-steel tanks at 27–29°C. After racking, the wine remains on its lees for at least two months at 20–22°C while completing malolactic fermentation. It subsequently rests for 3–4 months at low winter temperatures, facilitating natural settling and clarification.

Ageing

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

Tasting profile

Brilliant ruby red with purple reflections. The bouquet is fruity and spicy. The palate combines good structure and moderate acidity with soft tannins, giving the wine an approachable drinking profile.