Denomination: Barbera d’Alba D.O.C.
Grape variety: 100% Barbera.
Area of production: Langhe.
Vinification: Crushing and destemming; fermentation in stainless steel at a controlled temperature of 28-30°C. Maceration on the skins for 8 days, with daily pumping of the must over the cap.
Cellar life: 5 years.