|Composition of the land
||Calcareous limestone with sandy viens.
||Barbaresco harvest can be anytime from very late September to late October. All harvesting is manual in small perforated baskets.
||The must is fermented in stainless steel 30° C for 28 days on the skins; complete malolactic fermentation.
||36 months in large oak barrels and 6 months in bottle.
||Excellent with first courses, meat, game and cheese.