100% Barbera. The Roscaleto vineyard is situated in La Morra, with the soil characterised by limestone and clay. The fruit is hand picked and sorted before indigenous ferment in stainless steel. The ferment is plunged and pumped over for about 10 days, with the wine pressed to French barrels, approximately 60% new, for 18 months of aging.
2 Bicchieri, Gambero Rosso
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