• Production area: La Morra(CN - Piemonte)
• Grapes: 100% BARBERA
• Exposure: W/SW
• Soil: CLAYEY AND CALCAREOUS
• Grapes per hectare: 6000 kg
• Yearly production about: 2500 bottles

5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits. Sugar fermentation and malolactic fermentation take place in barrels - 50% of them new and 50% used -, where the wine remains for 18 months. After that it is blended in steel tanks, where it remains for 3-4 months, at the end of which it is bottled and placed on the market.