Grape variety: 100% Barbera
Exposure: South and west
Vintage: 2020
Altitude: 270 meters
Soil: Chalk, clay and tuff
Training system: Guyot
Vineyard management: Certified organic
Age: 25 years
Plant density: 6k vines per ha
Yield per hectare: 30/40 q/ha
Collection method: manual
Harvest: September
Production: 7,000 bottles
In the cellar: Grapes are de-stemmed and left with skins for 20
days in cement tanks. 3-4 punch downs per day. Refined in old
oak for 8 months, aged in bottle for 2 months. No temperature
control, spontaneous fermentation, unfiltered, no added SO2