From silty clay vineyards, grapes are handpicked at the end of September. A cold maceration lasts 10-15 days with recurring remounting in a sealed tank. Fermentation, both alcoholic and malolactic are carried out in stainless steel. The wine is then rested there for 8 months, and then another 2 months in the bottle before release.

Varietals:  Barbera

*Organic farming, native yeast, no oak