Appellation: Barbera d'Alba DOC Superiore
Location: La Morra
Aspect: facing north-east
Varietal: 100% barbera
Soil: calcareous clay
Yield: 6.5-7 t/ha
Vine-training system: Guyot
Harvest: late September / early October
Vinification: after fermenting in steel for around 8-10 days at a controlled temperature, the wine remains on the skins for a further 15 days
Bottles produced: 5000
Tasting notes: deep red with purple highlights, and a nose hinting at nuts and balsamic notes. Great body on the palate, but at the same time elegant, with a very long finish thanks to considerable acidity.
Serving temperature: 16-17°C.