GRAPE VARIETAL: Barbera 100%

PRODUCTION AREA: Castellinaldo – Roero

SOIL: sandy, with low percentages of silt and clay

EXPOSURE/ ALTITUDE: 280-330 m

GROWING/PRUNING: Guyot vertical trellis

DENSITY: 5,000 vines per hectare

YIELD PER HECTARE: 60 hl

HARVEST: manual, late September

VINIFICATION: 5-7 days maceration; frequent délestages and pressing; maximum regime controlled temperature 28°C

AGEING: 8 months in stainless steel; 6 months in the bottle

BOTTLES PER YEAR: 10,000

SERVE WITH: full-flavoured first and second courses, roasts semi-mature cheese