Grapes come partly from the Roero area and partly from the vineyards around the Torriglione hamlet, near the winery. Barbera is the only varietal on which we systematically thin out the bunches every year, limiting production and yield per hectare. Alcoholic fermentation takes place exclusively in cement and lasts approximately 12-15 days. Malolactic fermentation follows in cement or stainless steel, followed by cold stabilization outdoors or in temperature-controlled stainless steel tanks. After stabilization, the wine continues to age for several months in cement, stainless steel, or fiberglass before being bottled, usually between April and May of the year following harvest.
La Morra - Piedmont/Langhe, Italy
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