100% Barbera Production technique: Traditional vinification with daily pumping over for about 8-10 days, pomace squeeze between the 4th and the 5th day. Drawing-off and pomace soft pressing; pressing total rate is then immediately added again to first pressings. Different vineyard refinement in 228 l barrels for about 22 months; bottling without filtration. 22.000 bottles and 200 magnum bottles are placed on the market 36 months after vintage