Grape variety: Barbera
Alcohol: 15% vol.
Sugar: 10 g/l ± 2
Made with Barbera grapes withered naturally on the vine.
The vineyards are located on slopes that enjoy southerly exposure and have a limited water retention capacity. Ripening accelerates towards the end of the process, due to the accumulation of warmth and a lack of water. The characteristics of the grape, the climate and the soil allow the overripening of the grapes on the vine.
Vinification takes place in steel, with long macerations lasting 15-18 days, at a temperature of 25°C. This is followed by malolactic fermentation and six months’ ageing in barriques.