Barbera is an extensively cultivated grape variety in Piedmont, and its presence is strong in the Langhe. Production generally is generous, with very strong acidity of the grapes and wines and intense coloration of the skins. On the other hand, is quite sensitive to rot and gray mold. To overcome this problem and to obtain high-quality products, the grapes must come from old vines placed in direct sunlight (from south-east to south-west); is also appropriate to control amounts through vineyard management and by sacrificing some production in summer.
An old vineyard in the village of Ressia in the comune of Alba, a rather thick planting pattern, the aimed thinning at ripening stage and a careful selection of grapes during harvest ensure this wine unique characteristics: depth, body, strong ruby red color, bouquet, low acidity and great complexity. The soil is calcareous clay with exposure south/southeast at 220 m a.s.l. The vineyard is farmed Guyot style with a density of 5000 vines/hectare.
This Barbera d’Alba, vinified in 20-hl troco-conical wooden vats, is aged from 12 to 18 months in oak barrels of second and third passage. Is then assembled and stored in stainless steel tanks for 6-12 months. It completes its aging six months in the bottle before being marketed.