During the first week of October , following the order of maturation of the 4 vineyards from 9 to 50 years old, we start handpicking and pressing the bunches of this Barbera. After the fermentation, lasting from 14 to 21 days, the wine is ready to mature in barrique and tonneaux . It stays in contact with noble lees until the following September. It is then clarified and bottled without any filtering. It is fined for 6 months in bottle before being released.
From 8.600 square metres of vineyards 5,000 bottles on average are produced. In “ CONCA DEL GRILLO” the alcoholic freshness merges into the generous nose and the full flavour.