About this wine
Vineyard and terroir
The fruit comes from the Merli, Cascina Pe Mol and Rocche di San Nicola vineyards.
Vinification
Harvest takes place from late September into early October. The grapes are fully destemmed, gently crushed and sealed under carbon dioxide for a one-day warm pre-fermentation maceration. Each vineyard is vinified separately.
Alcoholic fermentation begins after 36 hours with natural yeasts. Maceration lasts 14 days in open steel vats, while alcoholic fermentation runs for 20 days in steel tanks. Malolactic fermentation follows immediately in French oak barrels.
Ageing
The wine matures for 12 months in 500-litre French oak barrels, 50% of them new, followed by nine months in the cellar after bottling. The winery has substantially reduced its use of new oak in recent years.
Tasting profile
Rich and fruit-forward, with a smooth, seamless texture. The reduced influence of new oak keeps toast notes in the background and gives greater prominence to the pure fruit character.
Label / history
Luciano Sandrone founded the winery with his brother Luca in 1978. Barbera d’Alba was among its early wines and helped introduce the estate to international markets, initially in the United States and Switzerland.
