About this wine
Vineyard and terroir
The Barbera grapes grow in Piedmont, in vineyards at 330 m above sea level.
Vinification
The grapes are harvested by hand in mid-October, then destemmed and gently pressed. Alcoholic fermentation lasts 8–10 days at 26–27 °C, and malolactic fermentation follows.
Ageing
After malolactic fermentation the wine spends one year in French and Slavonian oak barrels. Once bottled, it ages a further 12 months in the winery's cellars.
