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Autumn
September 21 to December 20
Sampling of the grapes is done to choose the
best harvesting time for each variety of grape
and vineyard.
Manual collection and grading of the crated grapes.
In the cantina, reselection of the first grapes for soft pressing.
Careful attention to fermentation and vinification of the various indigenous grapes.
In the cantina, everything functions like clockwork: from the vineyard to the cantina it all happens synchronously to achieve the best from the harvest in progress.
And this is the most important moment: Paolo, Luca, and Massimo together with Beppe choose and carry out the operations adapted to the various types of grapes for the types of Barbera (from sparkling to dry). |
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Vineyard |
Cellar |
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 VINTAGE
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VINIFICATION
DECANTING
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