Grapes come partly from Roero and partly from the vineyards surrounding Borgata Torriglione, near the winery. Barbera is the only grape variety for which we systematically thin the vines every year, in order to limit production and yield per hectare. Alcoholic fermentation takes place exclusively in cement and lasts approximately 12-15 days. This is followed by malolactic fermentation in cement or stainless steel and cold stabilization outdoors or in thermo-conditioned stainless steel tanks. After stabilization, the wine continues to age for a few months in cement, stainless steel, or fiberglass, before being bottled, usually between April and May of the year following the harvest.
La Morra - Piedmont/Langhe, Italy
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