La Giuvnà (Red wine)

The Barbera variety used for this wine is typical from the province of Asti, it benefits minerality, acidity and a great freshness of taste.
The harvest is done manually and after two days of cryo-maceration the grapes are destemmed.

No yeast is added during the fermentation.

This vinification allows us to obtain a highly fresh wine with all the characteristics from the Barbera while maintaining the authenticity of our terroir.
Total sulphite count at bottling: between 25 and 30mg per liter.