Vintage: 2020

Variety: 100% barbera

Density: 2800 vines / hectare

Yield per plant: 0,5 kg

Exposure: south/east

Harvest: 16 September

Production: 740 bottles

Alcoholic fermentation: 26 days

Steel Malolactic fermentation: 65 days

Steel Ageing: 24 months in oak barrels (28% new-72% used) 

Alcohol: 15,5% vol

Total acidity: 7,70 Serving temperature: 14/15° C

Roscaleto vineyard is located in south-east part in La Morra, 320 meters on the sea, white clay and plants 40/45 years old. This is a fantastic plot who married at the best my viticoltur, short Guyot pruning and only half kilo x plant, 2 step of green harvest to select better bunches. Second round cutting in half/end August is really “crazy” to arrive at 4/5 little cluster of 100 grams each. Aging 24 months in oak barrels (30% new and 70% used) wine bottling expected in late August, steel without undergoing any filtration. Barbera Roscaleto is a wine very rich, deep full body with an amazing red-violet colour. At the nouse cherries, orange skin, balsamic herbs, pepper with a good balance with oak !! I suggest to wait 1/2 years to start open with the opportunity to store the bottle 25 years without problem. When I decided to produce this wine I thought that Barbera is also capable of making wines of the highest level such as Barolo and I consider it as a “Grand Cru” wine !! Tasting note: open the bottle 3/4 hours before serving the wine at a temperature of 14°-15° degrees.