100% Barbera, the average age of the vines is about 25 years. Soil - Sandy clay and silty. The harvest is done the at end of September, manually. Fermentation with controlled temperature of 25 ° C for apx 15 days – malolactic fermentation: in stainless steel, Aged in medium 10 months in tonneaux and barriques, second passage. Minimum 6 months in bottle before to sell.