Grape variety
Barbera 100%
Vineyards
located in different municipalities and blended together during winemaking
Exposure
South/South-East/South-West
Altitude
between 200 m.a.s.l. and 450 m.a.s.l.
Soil
lean soil with presence of limestone. Soil geology: Marne di Sant’Agata Fossili, Arenarie di Diano e Formazioni di Lequio
Harvest
grapes are harvested by hand in plastic crates between mid-September and the end of October
Food paring
rich starters, baked fish, cod, pasta all’uovo with meat sauce, red and white meat, matured cheese
Winemaking
Perfect ripeness is sought in the grapes, taking into consideration each plot. The clusters are destemmed and fermented in temperature-controlled tanks. Skin-contact maceration lasts 10-12 days. Malolactic fermentation is carried out in old concrete tanks. It follows the ageing in tonneaux and big barrels for at least 6 months. Bottling is carried out during the summer and the wine ages in bottle before being released
Formats available
bottle (75cl), magnum (1.5L), jeroboam (3L)