Vineyard: barbera, year planted 1975

Location: vineyards in Annunziata village, 12 km south at 240 m a.s.l. and southeast at 250 m a.s.l.

Soil: Calcareous and clay

Yield per hectare: 5.5 tons /Ha of grape

Harvest period: start mid-October

Vinification: in horizontal rotating macerators for approximately 7 days in contact with skins, completion of alcoholic fermentation in steel tanks in approximately 10 days, malolactic fermetation in French barrels

Refinement: 18 months in 100% new French barrels, bottled in the month of July. Available for sale two years after harvest, in September

Analytical data: 13.5%/14.5% alcohol/vol.
Total acidity: 5.8/6.5 g/L