The grapes come from a tiny, single vineyard called Vigna Santa Rosalia, which was planted in 1952 and covers 0.88 hectares. Located around the town of Alba, it has been organically farmed since 2010. Situated at 300 metres’ elevation, the vines are planted at a density of 4,630 vines per hectare and have a westerly orientation, capturing the afternoon sunshine. The Barbera vines are from rootstock K5BB and are Guyot pruned and espalier trained. They are carefully cultivated by hand, with green harvesting and thinning taking place to control yields and increase the concentration of flavour in the grapes. Green manure is employed to enhance the vitality of the soil and the cuttings from the grass cover crops are left on the soil, to help increase the nutrient value. In accordance with organic viticulture, copper and sulphur are used when necessary; herbicides and pesticides are not employed. Harvest takes place by hand at optimum maturity.
The selected grapes were destemmed, crushed and placed in stainless steel tanks where fermentation took place at controlled temperatures not exceeding 26°C. Maceration lasted for seven days, then the wine was pressed off the skins. It was then transferred to another stainless steel tank where it underwent malolactic conversion at 18°C. The wine was made without the influence of oak and was aged for eight months in a combination of stainless steel tanks and cement vats. The wine was made organically, with the minimal addition of sulphur and was cellared for 12 months’ bottle ageing prior to release.