The must remains in contact with the skins for 20 days during which alcoholic fermentation occurs

a minimum of 6 months of stabilization in the bottle

Malolactic fermentation takes place at the end of fermentation and once the racking is complete

Denomination: Langhe DOC Nebbiolo

located in Oltrepò Pavese

BARBERA D'ASTI DOCG Rossi da invecchiamento The must remains in contactDenomination: Barbera d'Asti DOCG Vintage: 2025 Grape Varietals: 100% Barbera. Colour: deep ruby red with violet notes. Nose: vinous, fruity with hints of cherry, blackcurrant, plum. Taste: dry, well structured, soft, fresh with a persistent and almond like aftertaste. Vinification: the Barbera grapes for this wine come from hillside vineyards primarily exposed to the south. The grapes are destemmed and fermented in stainless steel tanks at a