About this wine
Vineyard and terroir
The grapes grow in the hills of Monferrato, where Barbera has been cultivated since the 16th century. The soils are rich in sand and calcareous clay. The sand contributes brightness and an airy quality, while the clay brings depth and juiciness, together supporting richness and lively natural acidity.
Vinification
The grapes are harvested by hand, with only sound, ripe berries selected. The bunches are destemmed and gently pressed. Fermentation takes place in stainless-steel tanks at 26 °C for 6–8 days, followed by malolactic fermentation at 20 °C.
Ageing
The wine matures for six months in stainless-steel tanks.
Tasting profile
Bright and lively, with vivid berry character, richness and fresh natural acidity. Soft tannins accompany a rounded, balanced palate, with purity and a clear expression of the grape.
