Variety: Barbera
A vineyard of fossil marl of the San Nicolao cru, 220 meters above sea level, guyot breeding system, south and south-west exposure

FERMENTATION TANKS: Stainless steel

VINIFICATION METHOD: stemmer-crushed, 7 days fermentation in steel tanks in contact with the skins, frequent pumping over and punching down.

MATURATION: Stainless steel – in the SUPERIOR type aging in large oak barrels for one year

CONSERVATION: 8/10 years 

SERVICE TEMPERATURE: 15/18 ° C

Download the technical data sheet!