About this wine
Vineyard and terroir
The Barbera comes from the Roero region and from vineyards around the village of Torriglione.
Vinification
The grapes are harvested at optimal ripeness. Alcoholic fermentation takes place in concrete and stainless steel tanks and lasts about 12–15 days. Malolactic fermentation follows in stainless steel and concrete vats. Cold stabilization is carried out outdoors or in temperature-controlled stainless steel tanks.
Ageing
The wine rests for several months in concrete, stainless steel and plastic vessels. It is usually bottled in April–May of the year after the harvest.
Label / history
The label was created by the artist Pierflavio Gallina, born in Santo Stefano Belbo, the Piedmont village associated with the writer Cesare Pavese. He later moved to a studio in La Morra. His work is held in collections including Regione Piemonte, the Robert Mondavi collection in California, the Museo Civico di Recanati and the Regional Enoteca in Barolo.
