- 100% Barbera in calcareous-clay soils, 200 meters above sea level
- 5 to 20 year-old vines
- Maceration for 3-4 days at 27-30°C
- Fermentation with indigenous yeasts, juice left on the skins for 10 days. Maturation in stainless steel tanks for 6 months prior to bottling
Press & Reviews
"Blackberries, wild raspberries, violets, freshly grated nutmeg and cracked black pepper on the nose. Lovely, soft fruit and floral notes. It’s medium-bodied with smooth, velvety tannins and a warm finish. Drink or hold."