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Barbera grapes used for producing this wine are cultivated in Cocconato, where the maximum production is 6.000 kg per hectare. After a careful selection of the grapes, manually harvested, it starts the vinification process: a long maceration at controlled temperature (24 °C) and a refining period of twelve-fourteen months first in barrique and then in bottle.
Gold Medal, SWA 2018 + Food Match Trophy