Name

Barbera d’Asti Superiore DOCG

Grapes

100% Barbera

Exposure

Mainly south, south-east.

Yeld per hectare

70 quintals

Training system

Espalier with Guyot pruning.

Harvest

Manual, end of September

Vinification

In the winery, the grapes are destemmed and the subsequent fermentation of the same in stainless steel tanks, continues for about fifteen days at a controlled temperature.

Ageing

After racking, we proceed with malolactic fermentation in stainless steel tanks. In the following year, in March, the wine is transferred in tonneaux of French oak barrels for Ageing. After a year of rest in wood, the wine is racked into stainless steel tanks and is ready for bottling. The commercialization takes place after about 6 months of rest in the bottle.