Barbera
The overall expression of the vines we cultivate
Type: Red Wine
Grape varieties: Barbera, Nebbiolo in variable proportions depending on the vintage: Barbera 80–85%, Nebbiolo Picotener 15–20%
Soil type: Medium-textured
Altitude: 420 m a.s.l.
Training system: Espalier with Guyot pruning
Year of planting: 2000, 2003
Harvest period: Mid-September – hand-picked
Yield: 60 quintals per hectare
Vinification: Cold maceration for 36 hours, followed by fermentation on the skins for 8–10 days
Aging: 6 months in 225 L French oak barrels, followed by 10–12 months in stainless steel tanks. The blending of the wines takes place before bottling.
Production: Approximately 1,600 bottles
