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Grapes :  100% Barbera
Area Wineyars : La Morra(CN) - Piemonte
Exposure : West/South-West.
Soil : Argillaceous.
Bottles : 6500

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Notes :
One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds.
When finish fermentation of the sugars and malolactic fermentation, we start to move the wine in small wood of French old where remains for 3 months. After this time we assemble the wine in steel where remains for 1 month, at the end of which he is bottled and allow us to keep for two years before to sell.