Production area: La Morra (CN - Piedmont) Grape variety: 100% BARBERA Exposure: WEST/ SOUTH-WEST Type of soil: CLAY AND CALCAREOUS Yield per hectare: 8000 kg of grapes Bottles produced: approx. 12,000 5-7 days of maceration at a temperature ranging from 25 to 30 °C in a rotary fermenter. After racking, it is decanted into steel tanks to precipitate the grounds, where it remains until the end of the sugar fermentation and malolactic fermentation. It is then decanted and left to refine for 8 – 10 months, again in steel, at the end of which it is bottled and put on the market.
