GRAPE VARIETAL: Barbera 100%

PRODUCTION AREA: Castellinaldo – Roero

SOIL: sandy (66% sand, 30% silt, 4% clay)

EXPOSURE/ALTITUDE: south / 280-330 m

GROWING/PRUNING: Guyot vertical trellis

DENSITY: 5,000 vines per hectare

YIELD PER HECTARE:   50 hl

HARVEST: manual, late September

VINIFICATION: 6-8 days maceration; frequent délestages and pressing; maximum regime controlled temperature 28° C

AGEING: 12 months in large wood barrels, 12 months in the bottle

BOTTLES PER YEAR: 4,000

SERVE WITH:  traditional local meat dishes, mature cheeses