||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 24 days on the skins, with frequent repassing of must over lees. After racking the wine remains in the tank again until September when it starts ageing in wood for 1-2 years.
||36 months in large oak barrels and 8 months in bottle.
||Fresh egg-pasta dishes, risotto, white and red meat, game, venaison and cheeses.