Grape variety: 85% Grignolino, 15% Barbera
Production: 2,000 bottles
The main variety Grignolino is harvested a bit earlier, in order to have lower alcohol and more fresh fruit notes. Macerated for a very short time (1-4 days) then pressed and the wine finishes fermentation without the mash. In 2020 they used one barrel of 2019 Barbera, aged for 1.5 years in oak, which accounts for around 13% of the final blend (the law permits up to 15% of wine from older vintages).
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 was recently planted under the new ownership and in 2019 was harvested for the first time.