Grape variety: Barbera
Alcohol: 13.0 % vol.
The 250 m. elevation, the traditional vine-training system, and consistently low yields combine to produce a wine with unique characteristics and a distinctive personality.
The wine is vinified in the traditional method, with a 10-day 25-28oC maceration on the skins.
The malolactic follows immediately the primary fermentation, then the wine is given further bottle-ageing to bring out the barbera varietal characteristics and to soften the wine to a velvety smoothness.