Grape variety: 100% Barbera
Espalier form: Guyot pruning on a wire trellis system
Harvest period: Second decade of October
Vinification: Fermentation and maceration for approximately 25 days in a 25 hl Slavonian oak barrel, with 3 rearing rounds and 3 manual cap immersions per day at a temperature of 27–29°C.
Aging: Stainless steel and medium-sized French oak barrels for 10 months, followed by bottle aging.
Food pairing: Hearty appetizers, meat dishes, and traditional regional dishes.
Serving temperature: 16–18°C
Closure: Diam 10 cork, TCA-free.