About this wine
Vineyard and terroir
The historical Barbaresco Classico drew mainly on the Pajé vineyard, supplemented by Asili and Montefico.
Grapes
Nebbiolo.
Vinification
Harvesting was by hand in small crates at physiological maturity, with ripeness assessed through the grape seeds. Two manual selections preceded vinification. Fermentation took place exclusively in wooden vats with a pied de cuve prepared from indigenous yeasts and lasted about 10 days. The wine then underwent approximately 60–70 days of submerged-cap maceration.
Ageing
Approximately five years in neutral oak and concrete vats.
Label / history
The family produced this Barbaresco Classico until the second half of the 1990s. The represented historical span runs from 1890 through 1996.