First year of production
1999
Grape
Barbera del Monferrato from the Comune di Lerma and Castelletto d’Orba
Vineyards Exposure
prevalent from the South-West
Altitude
300-320 MASL
Soil type
Calcareous Clay
Pruning system
Guyot, 5000 plants per hectare
Harvest
whole ripened; hand-picked in 20 Kg crates
Fermentation
Temperature controlled at 28° centigrade in stainless steel tanks
Malolactic fermentation
developed in stainless steel tanks
Refinement Condition
aged in Tonneaux 500 liters for a variable period depending on the vintage
Alcohol by Volume
14-14,5%
2017
2017
2016
2015
2015
2014
2014
2014
2013
2013
2013
2013
2012
2012
2012
2011
2011
2010
2010
2009
2009
2009
2008
2008
2008
2008
