60 hectares of vineyards, carefully selected by our
technicians and managed to obtain low yields, participate in the
Superbarbera project. The blending of grapes from vineyards
with slightly different soils and microclimates enables us to
obtain a better wine with the best balance between structure and
Vinification is traditional, with 10 days' maceration at a temperature of 20-30 °C, followed by malolactic fermentation. The wine spends about 12 months ageing in barriques, during which this well structured Barbera further enhances its extractive qualities and evolves into a complex and elegant wine.