Description
100% Barbera
Sandy marl and clay soils of Castellinaldo (Roero), Vergne (Barolo) and Diano d'Alba
40+-year-old vines
250 meters above sea level
Southern exposure
Maceration with the cap for 10-12 days in wooden vats with frequent pumping over
Malolactic fermentation in steel
Aged in 2500-5000 liter Slavonian oak barrels
800 cases produced on average per year