Vineyard
Grape variety: 100% Barbera
Soil: clay-limestone
Harvest period: early October
Harvest: manual, in 25 kg crates
Vinification
Red vinification with natural indigenous yeasts. The extraction of aromas and color from the skins is done with manual punch-downs and periodic délestage. After two weeks of maceration, the wine is transferred to barriques where fermentation is completed.
Fermentation temperature: 25-28°C
Duration: 3 weeks
Malolactic fermentation: in barriques
Tasting notes:
Powerful, rich yet elegant. Intense deep violet-red color, fine tannins, and complex notes of ripe fruit with a spicy finish.
Fresh and persistent.