DOCG Barbera d'Asti Superiore
||Altitude: 250 m. a.s.l., Southern exposure, considerable soil slope, resulting in erosion problems.
||Guyot upward-trained vertical-trellised training system.
||Last 10 days of September. Selection of grapes in the vineyard through manual harvesting.
||Fermentation and maceration for about 15 days in stainless-steel containers, followed by malolactic fermentation in November.
||In 30 and 40 Hl oak barrels for 50% in small 225-liter barrels. Ageing for 18 months, blending in spring and bottling in summer.