Barbera D`Alba DOC Roscaleto

Trained to short Guyot, it is pruned leaving only 5-6 buds on the cane. After flowering the yield is further limited allowing on one bunch per shoot. From south-facing vines in the La Morra area of Barolo, this vineyard has mixed clay and calcareous soil. Yields are limited by intense green harvesting but also intense planting, and varies between 30 - 45 Hl./Ha.

Hand harvested. Alcoholic fermentation is carried out in horizontal stainless steel vats, using only local yeasts for 8 days, and punched down daily. After fermentation the wine is then racked into wooden barriques for 15 months (of which 60% are new, and 40% second passage), and aged in the bottle for 5 months. Wine can be matured for 7 - 8 years.