Location: Roreto vineyard in Trezzo Tinella (350 m. asl)
Facing south-west, with Guyot pruning (6-8 buds/vine)
Yield: 5-6 t/Ha that is 35-42 Hl/Ha
Year of planting: 1965
Soft pressing of the grapes, followed by maceration on the skins for 8-12 days at a maximum temperature of 28°C, with pumping of the must over the cap for extraction.
In spring the wine is racked into wooden casks, where it is matured for 6-8 months and then bottled without filtration.
It is finally laid down in bottles for 3-4 months before labelling and shipping.
Wines: Barbera d' Alba