This Barbera grape matures well on these hot and sun-drenched hills and transforms into a wine which improves with age, owing this to its fresh and lively acidity. This is why a pure Barbera is produced only when the quality and the quantity of the harvest allows it.

Classification: Emilia Barbera Indicazione Geografica Tipica
Varieties: Barbera 100%
First Production: 1990
Agriculture: Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides
Soil Type: Clay Silt
Trellis System: Simple Guyot and GDC
Age of vines: 20 and 45 years
Density: 4000/6000 plants per hectare
Vinification: 40 days maceration on skins in stainless steel and/or cement tanks
Fermentation and aging: Spontaneous fermentation with indigenous yeasts, aged in used French oak barriques, as well as 40 hectolitre wooden tanks, and then aged in bottle for a time necessary, no filtration or sulphites added  
Average production: 13.000 bottles, 100 magnums, 50 double magnums

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