Grape variety: Barbera
Alcohol: 13.0 % vol.
The vineyards are situated on soils of recent formation (5 million years ago) where it is still possible to find a number of sea fossils left behind after the withdrawal of the Po Valley water. These sandy-siliceous soils which are nearly all without limestone at the top level, have a tendency to be arid; a loose soft soil which permits the intensification of the fruity characteristics of the wine.
The vinification is carried out in the traditional way with a 10-day maceration on the skins at a temperature of 25-28° C. Then follows the malolactic fermentation in stainless steel.
the wine is given further bottle-ageing to bring out the Barbera varietal fragrances and to soften the wine to a velvety smoothness.