Grape variety: Barbera
Alcohol: 14.0 % vol.
The vineyards of Barbera, all mark by extremely low yields, are planted on soils with limestone-clay characteristics; the so-called “white soils” with a mixed chalky clay and sandy rocks. These soils are originated in the Miocene (15 million years ago), they result compact and solid and offer full-bodied red wines.
Vinification is traditional, with a 15 day maceration on the skins followed by a 28°-30° C fermentation. Malolactic is then carried out, afterwards the wine matures in small oak barrels for 15 months. Then it rests in bottles for at least 6-8 months, to reach the final balance between fragrance and a full-bodied structure.