Grape variety: Barbera / Pinot Noir
Alcohol: 12.50 % vol.
An average altitude of 250 metres, traditional vine training and low-yield vineyard management make it possible to produce a modern wine with a surprising personality.
After soft pressing, the must is fermented separately, off skins, at a temperature of 15-16°C.
After a short period spent maturing on lees, the two wines are blended, in percentages that vary from year to year, the aim being to obtain the best possible balance.