% 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
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: 25-28 °C
Length: 15 days
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.