It comes from Barbera grapes harvested in La Morra, on various plots of property. In the vineyard sustainable agriculture is practiced with natural grassing of the vineyards, the use of only copper and sulfur treatment and organic cow manure as fertilizer. The vines have an average age of 20 years, the soils are composed of clay-limestone marls in prevalence, some areas have good presence of sand. The vinification involves a maceration on the skins in a rotofermentator at a controlled temperature for 5 days, the aging takes place in French barriques for 5 months.
Wine capable of evolving well for over 5-7 years.
Taste it at a temperature of 18 ° C with tagliolini with hare ragù.