Grape variety: 80% Grignolino, 19% Barbera, 1% Albarossa
Production: 1,764 bottles
The Grignolino is destemmed & crushed into a stainless steel vat. After a 24 hr maceration, the free run juice is drained and the berries are pressed. After fermentation ends a couple of buckets of Albarossa pressed mash are added for color. After a week the wine is drained off the skins. The Barbera is fermented as a regular red, in stainless steel, with 20 days maceration on the skins.
The vineyards: are part of the estate, situated close to the winery. While the Grignolino was planted in 1978 by the previous owner, the Barbera and the Albarossa (a Piedmontese cross between Barbera and Chatus) have been recently planted under the new ownership and in 2019 were harvested for the first time.
The vintage: 2019 was a year with record low yields defined by rains & winds during flowering that lead to the “hen and chicken disease” and caused a harvest reduction of 20 to 30%. The summer was extremely hot and dry, though during the autumn the weather turned back to normal. The quality of the grapes after all was superb.