About this wine
Vineyard and terroir
The Barbera vineyard was planted in 1975. Its 0.7 ha are located in Annunziata, La Morra, divided between a south-facing exposure at 240 m above sea level and a southeast-facing exposure at 250 m. The soil is calcareous clay, and the vineyard yields 6.0 tonnes of grapes per hectare. Harvest takes place in early to mid-October.
Grapes
Barbera.
Vinification
The grapes spend approximately 8–10 days in contact with the skins in horizontal roto-fermenters. Alcoholic fermentation is then completed in stainless-steel tanks over approximately 10–15 days. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 18 months in French oak barriques, of which 80% are new. It is bottled in July and released in September, two years after the harvest.
Technical data
Alcohol: 14.5–15.5% vol. Total acidity: 5.80–6.50 g/L.