Grapes: 100% Barbera
Plant sixth: 2.30 x 0.90 m
Altitude: 230 meters a.s.l.
Training system: guyot
Age of vines: 15-35 years
Yield per hectare: 70 quintals of grapes per hectare
Soil: limestone – blue marl
Vinification: fermentation in thermo-regulated stainless steel tanks
Aging: 6 months in 225 liter French oak barriques
Organoleptic examination: ruby red color, rich, sweet aroma. Fruity notes and a light vanilla background derived from the passage in wood. Savory, fresh, velvety taste, moderately aged wine.