About this wine
Vineyard and terroir
The grapes come from 0.4 ha of Barbera vineyards in Serralunga d’Alba, at elevations between 330 and 400 m above sea level. The soil is clay. The vines are traditionally Guyot-trained at 4,000 plants per hectare and average 10–20 years of age, depending on the vineyard.
Grapes
100% Barbera.
Vinification
Harvesting is carried out by hand in the second half of September. Fermentation and maceration take place in 3,000–5,000 L concrete vats for approximately 10–12 days at 25–27°C. The fermenting must is pumped over twice daily for aeration and cap management.
Ageing
After frequent rackings, the wine is held in steel tanks. Bottle ageing then takes place in cool, dark cellars before release.
Tasting profile
Full-bodied, balanced and easy-drinking, with a mineral character and primary fruit aromas recalling cherry and black cherry.
