The vineyards are located in an area largely made of clay, facing northeast. Grapes from this plot preserve nice levels of acidity, yielding wines suitable for short-term consumption. The harvest took place during the first two weeks of September. Fermentation and skin maceration lasted 7 days at 28-29°C in stainless steel tanks. Throughout this period, two pump-overs a day were carried out. This was followed by an ageing of 12 months in stainless tanks and an additional 6 months in bottle.
A traditional Barbera d’Asti with great freshness and crispness, it is a dark purple in colour and fruity on the nose. Vivid and vibrant, it matches thousands of dishes from different cuisines and can age up to 3-4 years evolving on that marvellous acidity.