Denomination: Barbera d'Alba superiore D.O.C.

Grape variety: Barbera

Vineyard 
Municipality: Neive  
Subarea: Canova  
Yield/ha: 40/50 quintals per hectare 
Age:1967 
Features:

• altitude 380 meters above sea level

• South  facing

• Density 4500 vines/ha

• Guyot training

Harvest period: End of September first weeks of October, depending on the degree of phenolic ripeness and climatic conditions.  
Harvesting method: by hand in perforated crates, in order to allow good aeration of the grapes.  .

Vinification and aging: After a soft pressing of Barbera grapes, alcoholic fermentation proceeds, of the classic type, in steel tanks at a temperature of 28°-32°.  
Through several daily pumping overs, a maceration of 10-12 days is allowed, following which the must faces a period of about three months where it is kept constantly in motion, to obtain a great extraction of natural mannoproteins, clarification, cleanliness at the level of aromas, and also during this treatment malolactic fermentation is carried out. Once this phase is completed, the period of 24 months of aging in barrels begins (10 hl barrel composed of French Oak Allier doge and Slavonian Oak Bottoms) and then concludes the aging in steel tanks for a period of pre-bottling and finally bottling. 
This is followed by a period of aging in the bottle before being marketed.