| This Barbera grape matures well on these hot and sun-drenched hills and transforms into a wine which improves with age, owing this to its fresh and lively acidity. This is why a pure Barbera is produced only when the quality and the quantity of the harvest allows it. |
| Classification | Indicazione Geografica Tipica Emilia Barbera |
| Variety | 100% Barbera |
| First year of production | 1990 |
| Agricolture | Natural grass between the rows. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. |
| Soil Type | Clay Silt |
| Trellis System | Guyot and GDC |
| Age of vines | 25 and 45 years |
| Density | 4000 plants per hectare |
| Vinification | 30 days on skins with native yeasts and without sulfites |
| Maturation | 12 months in used french oak barriques |
| Production | 15000 bottles, 500 Magnum, 100 double Magnum |