About this wine

Vineyard and terroir

The organically grown Barbera comes from La Morra, Roddi and Verduno. The vineyards have calcareous-clay soils and vertical trellises with Guyot pruning. Harvest takes place entirely by hand in late September, with a maximum yield of 10 tonnes per hectare.

Grapes

100% Barbera from organically grown grapes.

Vinification

After destemming and crushing, alcoholic fermentation proceeds at a controlled 26–28°C with 6–8 days of skin contact. Malolactic fermentation is completed.

Ageing

The wine rests for 3–4 months in concrete vats before bottling.

Technical data

Alcohol: 13% vol.

Tasting profile

Intense ruby red with purple highlights. The bouquet is fruity and floral, recalling blackberry, cherry and roses. The palate is medium-bodied, with lively acidity and easy drinkability.