The grapes come from vineyards located in La Morra, within the hamlets Berri and Capalot.  Alcoholic fermentation occurs in concrete and starts with a specific pied de cuve. It lasts around 2-3 weeks and, after the first racking, the wine goes straight into wooden casks, where malolactic fermentation starts. We use 52 and 25 hectoliter barrels, made of Slavonian oak, crafted by Garbellotto. The wine ages for about 2 years, then it is blended in steel or concrete and it is bottled in July, 6-7 months before its release.


Alcohol volume: 14,13% vol.
Total acidity: 5,80 gr./lt.
Total SO2: 76 mgr/lt.
Ph: 3,55
Residual sugar: 1,0 gr/lt

Drink: 2019-2050



2015 vintage is characterized by a twofold feature: pretty warm up to the summer and then cooler than average from August till the harvest. Winter was not extremely cold but snowy and was followed by a rainy and warm spring. This combination pushed the vines quickly till the flowering, but then a pretty hot and dry summer well slowed the vegetative cycle. Late summer and fall were rainy and particularly cool, thus helping to get the perfect phenolic ripeness (sugar had already been provided by summer heat). After some difficult seasons for early varieties, 2015 has been a great season for Barbera, mainly because of the hot summer. Nebbiolo grapes, on the other hand, could take advantage of the cooler part of the season, thus reaching a great ripeness. To sum up, a great to exceptional vintage, to be considered as normal to warm. A seductive and lifted vintage.



The 2015 vintage

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