The Barbera d’Alba has an undeniable accessibility and upfront fruit sweetness giving it so much immediacy. The fruit comes from several vineyards located in Annunziata (1.8 hectares), located within 1km from the homestead. The vines were planted in 1995 on calcareous and clayey soil. The vineyards face east at 270 meters above sea level, and west at 240 meters above sea level.

The grapes were hand harvested and transferred into horizontal roto-fermenters where they remained for 12 days on skins. The wine was fermented in stainless steel tanks for 14 days. Malolactic conversion also happened in stainless steel. It was aged in stainless steel for 6 months before bottling.

From the lower parts of the Barolo vineyards in La Morra, this Barbera shares the terroir traits of red-fruitiness and succulence found in its Nebbiolo siblings. A silky wine of depth and presence that belies its variety.