DOC Barbera d'Alba Superiore
||Castiglione Falletto and La Morra. Altitude: 240 meters above sea level. Exposure: southern exposure.
||Guyot upward-trained vertical-trellised training system.
||Usually last 10 days of September.
||Selection of grapes in the vineyard, fermentation and maceration for about 10 days in stainless-steel containers, followed by malolactic fermentation in November.
||100% aged in 50-hectoliter Slavonian oak barrels for 12 months. Blended in the spring, bottled in the summer.