When we purchased La Torre dei Nanni we immediately realized that the La Torre vineyard had different characteristics from the other Barbera vineyard on the farm, so already from the first harvest, the 2010 we collected the two vineyards separately for different evolutions.

The elm grapes are harvested by hand in 3 quintal binxes to leave the bunch intact.

The grapes are de-stemmed and transferred as a whole grape to the press for the classic white pressing.

The must is then immediately cooled and transferred to temperature-controlled fermenters for the traditional alcoholic fermentation.

Selected yeasts are not used, but indigenous ones

The soils of this vineyard are compact and very fertile, characterized by a good presence of clay and sand derived from the proximity of the river Secchia.

This single vineyard is 1.2 hectares in organic farming