• 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 (25 ppm free SO2 at bottling).