VINEYARD

% of Grape / Cépage:100% Barbera
Soil: chalky-clayey soil
Growing Climate / Vintage Conditions: continental
Date of Harvest:25-30 September
Type of Harvest: by hands in small cases of 25 kg

WINE-MAKING

Method: red vinification with natural yeast. Maceration
with skin and daily punching-down.
10% of wine is aged in second-wine barrels for 6
months.
Temperature of fermentation: 25-28 °C
Length: 15 days
Malolactic: yes

TASTING NOTES

Crisp in texture, exuberant in flavour, hitting all sorts of
black currant, blackberry and violet notes, lingering
enticingly on the firm finish.
Fun to drink.