Zone of origin:
From the vineyards of Fusot, Dario, Vignot and San Steu which face south and grow on marly, calcareous-clayey soils.
 
Technical characteristics:
The vineyards are cultivated according to the classical Guyot method, with medium-short trimming. By thinning out the fruit by 25-30% should produce about 1.8 kg of fruit from each vine.
 
Winemaking:
The grapes are harvested when already slightly over matured and put into small-perforated cages containing each up to 10 kg. When needed, we select the fruit by inspecting each bunch individually. Within a few hours after the grapes have been harvested, they are transported to the winery and put into a proper room for 24 hours, where they slowly begin to dry up. After that the grapes are separated from the stalks and pressed.
 
Fermentation: 
The fermentation is conducted under a controlled temperature of approx 34° C following frequent and delicate pumping over. The steeping on the dregs of pressed grapes is long (about 250 hours). The new wine is put into stainless steel tanks under a controlled temperature, where the spontaneous malolactic fermentation follows. Ageing The Barbera d’Alba rests in steel tanks and oak casks. A further 6-month bottle ageing is essential.
 
Organoleptic notes:
 Purple red colour, very intense, with fruity bouquet. Strong full-bodied wine with a mellow and extremely long aftertaste.
 
Gastronomic pairings:
Ideal served with red meat, game and matured or spicy cheese.
 
Serving & Keeping: 
The bottle has to be stored in a horizontal position and it is recommended to allow it to breathe at least 2 hours before serving. The ideal serving temperature is 20° C. This wine is suitable for a long bottle-ageing.