Produced only from Barbera grapes purchased by historical winemakers and vinified in the cellars of Casa Giacicola Bruno Giacosa. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in large oak barrels for 16 months.
Wine with good evolutionary prospects.
Taste it at a temperature of 16 ° C combined with Toma Raschera from the mountain pasture.