Cultivation: Biodynamic agriculture project “Liberanatura”

Variety: 100% Barbera

Agronomist: Ivo Marchisio

Farm Management: Family Marchisio

The enologist: Gianfranco Cordero

Production Area: Castellinaldo

Altitude: Mt. 280

Exposure: South-east

Training system: Guyot

Climatic trend: Cold winters and hot summers

Soil Type:  Calcareous marl

Yield per hectare: 100 ql/h

Plan density: 90 x 260

Vineyard age: 15-25 years

Harverst period: mid/end September

Fermentation tanks: Stainless steel

Fermentation: Made with a maceration in horizontal fermenters at a temperature controlled not exceeding 30° with its natural yeasts

Ageing: Steel78/12 months in oak large casks

Ageing potential: 4/5 years

Serving temperature: 18°C