TYPE:
Still red
GRAPE VARIETIES:
Barbera
Cabernet Sauvignon
VINIFICATION:
After careful manual harvesting and subsequent crushing and destemming, the must is fermented with the skins at a controlled temperature for 15-20 days, during which several pumping overs are performed.
At the end of the alcoholic fermentation, the wine is racked.
Aged for 12 months in tonneau.