Variety: 100% Barbera
Soil: sandy-clay with resurfacing of gray-bluish marl, alkaline pH
Exposure: east-west
Altitude: 250m asl
Training system: vertical trellis
Pruning: Guyot
Crop density: 5,000 vines per ha
Harvest: manual in mid-to late September
Vinification: fermentation and skin contact maceration for 25-30 days in stainless steel tanks, malolactic fermentation
Aging: 6 months in stainless steel and 3 months in bottle
Bottles per year: 15,000
Food Pairings: meats risotto and cheeses, red meats
