• Variety: Barbera
• Size: 0.50 ha (1.23 ac)
• Vine Age: Planted in 2017
• Terroir: Vergne, 400 m elevation, west-facing, Marne di Sant'agata soil, clay-limestone.
• Viticulture: Organic (not certified), cover crops, no pesticides or chemical products, only copper and sulfur treatments, Guyot-Poussard pruning.
• Vinification: 40% whole cluster and 60% de-stemmed with whole berries arranged in alternating layers, ambient yeast fermentation, 1-2-weeks on the skins, racked and pressed before dry, punch-downs and pump-overs starting halfway through the alcoholic fermentation, aged for 12 months in stainless steel tank and used barrels, fined with pea protein, SO2 added after malolactic conversion and before bottling.