Grape Variety  (%):
100% Barbera

Production area:
La Morra

Vineyard extension (hectares):
2

Exposure:
South

Type of soil:
Calcareous

Grape yield/hectare:
80 ql

Year of planting:
1985

Vinification and ageing:
fermentation in steel tanks for 10 days; maturing in steel for 7-8 months. The wine is aged in the bottle for 1 month.