Description

Grapes coming partly from Roero and partly from the vineyards around Borgata Torriglione, near the cellar. Barbera is the only vine on which we systematically thin out each year, in order to limit its production and yield per hectare. The alcoholic fermentation takes place exclusively in cement and lasts about 12-15 days. This is followed by malolactic fermentation in concrete or steel tanks and cold stabilization outside or in thermo-conditioned steel tanks. After stabilization, the wine continues to age for a few months in concrete, steel or fiberglass before being bottled, usually between April and May of the year following the harvest.