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%