Grape varietal: 100% Barbera.

Location: municipality of Barolo.

Soil: calcareous, silty clay loam composition.

Exposure: South – West.

Altitude: 270 m.a.s.l..

Slope: 30%.

Cultural notes: low guyot pruning system with planted density of 4500 vines per hectare. Organic farming.

Harvest period: first half of October; hand harvested with careful selection of the clusters.

Vinification: soft crushing of the grapes with de-stemming; static fermentation in oak cask with indigenous yeasts at a controller temperature of 25 °C; maceration for one week, frequent basting of the skins.

Fining: 12 months in 500 l tonneaux. Bottle aging for at least 6 months.

Organoleptic characteristics:

COLOR: ruby red.

NOSE: intense and pleasant, fragrant notes of small red berries and cherries under spirits.

MOUTH: dry, warm, full bodied, pleasantly crisp and balanced.