About this wine
Vineyard and terroir
Barbera from 1.8 ha of vineyards in Annunziata, planted in 1995. The east-facing vines lie at 270 m above sea level, while the west-facing vines are at 240 m. The soils are calcareous clay, and the yield is 8.0 tonnes of grapes per hectare. Harvest takes place in early October.
Grapes
Barbera.
Vinification
The grapes ferment with their skins in horizontal roto-fermenters for approximately 8–10 days. Alcoholic fermentation is then completed in stainless-steel tanks over about 10 days, followed by malolactic fermentation in steel.
Ageing
The wine matures in stainless steel for 10 months. It is bottled in July and released in September of the year following the harvest.
Technical data
Alcohol: 13.5–14.5% vol. Total acidity: 5.80–6.30 g/L.