Barbera

Langhe

The grapes from the organically cultivated vineyard in Roddino are destemmed in steel tanks, where fermentation is initiated with wine that is already fermenting. They then ferment on the mash for about eight days at a maximum temperature of 30-32 °C.

• Without selected yeast and unfiltered
• Lactic fermentation in stainless steel
• Aged for 6 months, 2/3 in stainless steel und 1/3 in barriques
• Bottled in June/July