Variety: 100% Barbera
A vineyard of cru San Nicolao marl, 215mt asl, low guyot rearing system, south-west exposure
VINIFICATION METHOD: stemmer-crushed, fermentation of 10 days in steel tanks in contact with the skins, frequent pumping over and punching down.
FERMENTATION TANKS: controlled temperature stainless steel
MATURATION: small oak barrels (barriques) and large barrel for 1 year and subsequent aging in bottle for six months.
CONSERVATION: 10 years
SERVICE TEMPERATURE: 18-20 ° C