Village of Production: Verduno

Type of Grape: Barbera

First Year Vintage Produced: 1850

Number of Bottles Produced Annually: 10,000 - 12,000, in relation to the vintage;

Vineyard: Various vineyards in the village of 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 45 years in relation to the vineyard.

Yield per Hectare of Grape Crop: From 70 to 80 quintals in relation to the climatic trend for the vintage year.

Period of Year and Method of Grape Harvesting: 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. Achieving malolactic fermentation in stainless steel vats, the wine matures from 8 to 9 months in Slavonian and Allier oak casks, holding 35-50 hectoliters.

Bottling: After bottling, normally done in August, the wine ages in the wine cellar for some months.