Langhe

Comune of Barbaresco

Whole-cluster grapes are pressed softly. With no skin contact, the must ferments at low temperatures around 13/14 °C for about 20 days to preserve aromatics and avoid any tannins.

Following fermentation, the wine continues to mature in contact with the fine lees in stainless-steel tanks.

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

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

The grapes are harvested early, typically in the first half of September, to ensure good acidity and fresh aromatics.