Vineyard: ‘il grande’ amphitheatre on the hillside – see location on google map: Clayey, marly and compact soil. Naturally suited to vine cultivation.

Planting pattern: 2.60 m x 0.90 m
Each vine has plenty of space for greater well-being and better quality of the grapes produced at the expense of quantity.
Exposure: South, south-west
Pruning: Guyot (tot. manual)
Fertilisation: natural (manure) in autumn and secondary with foliar in spring
Tillage: chopping (as Mother Nature intended) and inter-row tilling to avoid weeding
More tasks: chequering, chaffing, aeration etc. all carried out strictly by hand

2020: rainy year in the spring period, dry and hot in the ripening period.

2021: Frost in the spring period which reduced production, but then with high temperatures since mid-May, no precipitation in the August – September period.

2022: Dry year also in the winter period, persistent heat with peaks of 36-38 °C. Grapes sometimes with very small berries. Fairly dry even in the ripening period.

2023: Persistent drought until May-June, with a small frost at the beginning of April, then more regular rainfall in the summer period, hot and dry also in August-September.

Grape: our own Barbera (100%).  

Ripe grapes in 2020 (crush on 26th September).

Ripening in the other years: 7th-9th October 2021, 6th-8th October 2022 and 1st-2nd October 2023.

Pre-harvesting: discarded grapes are used for other purposes (jam or vinegar, for own use).

Harvesting: grapes harvested BY HAND and then further sorted.

Harvesting during the coolest hours of the day, to ensure low fermentation. Harvesting and transfer directly into boxes or vats, to avoid crushing the stalks.

IMMEDIATE transfer to the cellar.

Yield: 5,7 tonnes/ha in 2020, 6,4 tonnes/ha in 2021 and 8,9 in 2022, quality at the expense of quantity!

Ageing: steel cask 18 months, subsequent refinement in the bottle for at least 6 months.

Colour: ruby red.
Nose: intense, cherry notes.
Taste : full-bodied.
Type: still.
Sugars: dry (2020: total sugars 7.5 g/l but total acidity 7.31 g/l – 2021: total sugars <0.5 g/l).
Structure: full-bodied (non-reducing extract 2020: 35.1 g/l – 2021: 28.5 +/-0.7).
Acidity: discreet but limited for Barbera (total acidity 2020: 7.31 g/l – 2021: 6.27 g/l).
ABV: 2020: 13.94 % +/-0.16 – 2021: 14.03 % +/-0.13

Certifying body analysis data

Analysedaten der Zertifizierungsstelle

all meat dishes, especially red, both grilled and baked, game, sausages, well-matured cheese including blue cheese. Obviously also meat-based first courses, such as tagliatelle with Bolognese sauce or, a classic of Piedmontese cuisine, agnolotti!