Barbera d’Alba

Planted in the 1980s, these guyot-trained vines are at an elevation of 200 m.asl, with a south-east and south-west exposure. 4,000 vines planted per ha. Soil is predominantly a mix of clay and lime. Total surface area is approximately 1 ha., yielding 6,300 litres per ha.

Grapes are hand-harvested. A maceration on the skins follows at a controlled temperature of 4 - 8 days. Matured in stainless steel tanks. 4,000 bottles produced per annum. Best drunk in first 2 - 3 years.

100% Barbera