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100% Barbera from a vineyard rich in clay and limestone. The 9.5 hectares of vineyards are on a south western exposure and lie at about 300 meters above sea level. The vines are an average of 40-50 years old. There are 5,000 vines per hectare and the vineyard is kept fully covered with grass. In the vineyard and in the cellar, only organic methods are used. The yield per vine is 1 kilo.
Harvest is conducted in October by hand.
After picking, the grapes are soft pressed and the juice is placed in stainless steel tanks along with the skins for 6 to 7 days. The wine is racked and the clean juice is allowed to ferment at 28° C . After malolatic fermentation the wine is racked again and placed in stainless steel holding tanks until bottled, where the wine spends an additional 3-4 months before release.