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.