Happy is the vintner who finds a ferret's footprints near his Barbera vines. In fact, since ancient times in Langa, this is an indication of an excellent vintage year.

One thing is certain: a glass of Barbera holds the verve and gaiety of this amusing animal.

Grape variety:

Barbera 100%

Plant density:

4,500 vines per hectare

Type of harvest:

manual

Soil:

clay and clay-sandy

Vinification:

Spontaneous fermentation on the skins in stainless steel tanks for 30 days. 70% malolactic fermentation takes place in oak barrels and the remaining 30% in used tonneaux and barriques.

Ageing:

12 months in wood, with subsequent bottling in November

Ageing potential:

15 years and more

Production:

6,500 bottles

Recommended Serving temperature:

18-20° C

Tasting Notes:

Full, well-structured, enveloping, long taste.

Aromatic bouquet with hints of red berries, candied and preserved fruit in spirits, and spices.

Full and fresh in the mouth, it is a highly drinkable wine.