Village of Production: Verduno

Type of Grape: Barbera

First Vintage Produced: 1999

Number of Bottles Produced Annually: 3,500 - 5,000, in relation to the vintage;

Vineyards: Blending selected grapes from our best Barbera vineyards (Neirane and Castagna), situated in Verduno.

Exposure and Altimetry: South and west, with an altimetry from 350 m. to 420 m. depending on the vineyard.

Type of Terrain: Medium mixture of calcareous limestone with a slimy/muddy tendency.

Pruning Method & Density of Planting System: Guyot, 4,500 - 5,000 vines per hectare.

Average Age of the Vines in Production: From 5 to 15 years in relation to the vineyard.

Yield per Hectare of Grape Crop: 70 quintals in relation to the climatic trend for the vintage year.

Period of Year and Method of Grape Harvesting: By hand, during the first half of October.

Vinification: Vinification requires a maceration-fermentation of almost 10 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. The wine matures for nearly 10 months in barriques, where the malolactic fermentation takes place, and for nearly 8 months in Slavonian and Allier oak casks, holding 35-50 hectoliters.

Bottling: After bottling, normally done in late spring, the wine rests in the wine cellar for at least 6 months before release.