Grape variety:

90% Merlot 10% Barbera.

Farming and planting density:

Guyot, 4800 vines per hectare.

Altitude:

330 m a.s.l.

Harvest:

manual part at the beginning of October and part after 15-20 days.

Vinification:

8-10 days at 26-27°C. De-stemming, soft crushing; the must is pumped over with the dèlastage system to maximise the extraction of colour and varietal aromas. The two selections perform the alcoholic fermentation separately and are blended afterwards before the malolactic fermentation; the wine is then put into small Slavonian and French oak casks and tonneaux with weekly top-ups of the level and tasting trials in order to ensure the wine evolves as well as possible.