Vineyard: Barbera, planted in 1975
Exposure: vineyards in loc. Annunziata, measuring 0.7 ha, facing south, at 240 metres above sea level, and southeast, at 250 metres above sea level.
Soil: Calcareous – Clay
Yield per hectare: 6.0 tonnes of grapes
Harvest time: early-mid October
Vinification: in horizontal roto-fermenters for about 8/10 days, with skins, followed by completion of alcoholic fermentation in stainless steel tanks for about 10/15 days. and malolactic fermentation in barriques.
Ageing: in French oak barriques, 80% new, for 18 months; bottling in July and release for sale in September two years after harvesting.
Analytical data: alcohol content 14.5/15.5 % Vol.
total acidity: 5.80/6.50 g/l