Manually harvested grapes are fermented and aged in stainless steel tank. This is dark and gamey Barbera but with a lightness and elegance to it. Only 6000 bottles produced.
Notes on the producer
This is a small family farm of about six hectares divided into three different kind of production: two hectares dedicated to Dolcetto, two to Barbera and two to nebbiolo grapes for Barolo wine. All the vineyards are located in La Morra, in the little village of Santa Maria where the cellar, called Prima, is situated. Up until 1987 Eraldo gave all the grapes to the local cooperative wine growers’ association.
Since 1987 vintage, he has started to produce his own wine.The starting point of this great adventure is based on Eraldo’s parents’ values: respect for the land and the work linked to tradition.Eraldo works personally in the vineyard and he only uses organic methods and does all the work by hand. They select the best grapes to obtain the highest quality. The harvest, too, is done by hand. After the work in the vineyard we pass into the cellars, where we press the grapes and the fermentation starts in steel tanks.