Buschet

In the village of Barbaresco, the Cars Menzione Geografica Aggiuntiva, or MGA (indicating a registered vineyard), more specifically from a subzone called “Buschet,” dialect for boschetto, or “little woods.”

The Barbera will spend 10-15 days on its skins with regular pumpover to ensure fresh aromatics and good color extraction. Malolactic fermentation continues in stainless-steel tanks.

Following malolactic fermentation, the wine ages six months in cement tanks before bottling.

Bottling takes place at the end of spring following harvest. The bottles are stored horizontally at 16-18 C°.

This wine is suited to medium aging. It is recommended to store the bottles at regulated temperature and humidity (16-18 C° and 60%) away from bright light.

Picking Barbera takes place just before the Nebbiolo, typically the first week of October.