Maceration- 2 months skin contacts for Barbera and Bonarda
Type- Red
Again long skin contact. The objective of the blend is to obtain richness and complexity of both acidity and tannin. The wine acquires with aging a taste that remind cherry.
Variety- 50 % Barbera, 50% Bonarda
Bottles/year- 11000
Vineyard altitude- 200 mt s.l.m.
Age of plants- 12-51 years
Yest- Wild
Aged- Blend and aged together in big wood barrel for one year. Then aged for 18 months in stain less steal
Type of wood- Old barrel
Soil- Clay and limestone
Farming system- Guyot
Avarage planting density- 5 000 plant / Ha.
Alcohol- 13,50%