Vinification Selection of grapes in the vineyard through manual harvesting, fermentation and maceration for about 15 days in stainless-steel containers, followed by malolactic fermentation in November. Maturing 60% aged in 50-hectoliter French oak barrels, 40% in small 225-liter barrels. Ageing for 18 months, blending in spring and bottling in summer. Sensory characteristics Intense ruby-red color, over time taking on elegant garnet tinges; red fruits, bitter cacao and coffee bouquet, which becomes spicy and gamey with ageing, a characteristic of the sandy and calcareous soil of Vinchio. Full-bodied, with a dry taste, emphasized by the backbone and dense texture; full of character. Notes In 1819 Gian Secondo De Canis, with his “Corografia Astigiana”, identifies for the first time a primary area for the cultivation of Barbera in this region and Vinchio is one of the villages of this elected area.