Planted to southeast facing slopes at 200 to 350 meters altitude on limestone soils composed mostly of white marl with very little clay, the Barbera “Pierin“ blends fruit from two neighboring vineyards and bears the name of the family associate who supplied much of the old vines fruit for this wine. After the manual harvest, the grapes are pressed and de-stemmed and the alcoholic and malolactic fermentations occur while the wine rests in stainless steel. Once those fermentations are complete, the wine is racked into large oak casks of 30 hectoliter size where it ages for one year. The wine is bottled without fining or filtration and left to recover in bottle for an additional three months before reaching the market.
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