Description

Variety: Barbera. Production area: Single vineyard, Sorì del Ricchino, Diano d'Alba, West exposure. Soil: Calcareous and clayey with alkaline pH. In the vineyard: Sustainable agriculture. Harvest: By hand in small crates, beginning/mid-October. Average production: 40 hl/ha. Fermentation: Stainless steel at controlled temperature with maceration on the skins of 12-14 days. Malolactic fermentation completed. Aging: Stainless steel for 8 months. Bottling: Without filtration. Release: 12 months after harvesting. 
Bottles produced: About 4.500. Tasting notes: Bright purple-red with nose of red fruits, black cherry and spices. The mouth lively, fresh and juicy, is characterized by a pleasant acidity, fine little tannins and a clean, fruity finish. A Barbera in its most traditional version. Sbilauta in Piedmont language means “seesaw”, on which you swing looking for a balance. Service T°: 16°. Storage: This wine best expresses itself in the first 3-4 years of life. 
Made with green energy.