| Emplacement |
The wine is the product of fermentation of the best Barbera grapes from vineyards located in Talanca, Vigna della Vigna Maga and Vigna la Pregiera to Pizzarello, in the municipality of Cigognola. At an altitude of 400 meters above sea level, with exposure east / north-east / west. |
| Composition du sol |
Clayey-calcareous skeleton with poor background marl. |
| Nombre de plantes par hectare |
5000 |
| Technique de production |
Maceration for 15/18 days, alcoholic fermentation in stainless steel. Malolactic fermentation for 12 months in French oak 620 litre barrels. |