Roberto Voerzio, Barbera d'Alba Il Cerreto 2021

First Grape-harvest:  2003

Town: La Morra

Plant density: 8000 vines/ha

Yield per plant: 800 grams -1 Kg

Exposure: west - east

Variety: 100% Barbera

Harvest: mid - end September No.

Bottles produced: 12000

Fermentation: steel

Refining: 12 months in 30% new, 70% used tonnaux and barrels (25 hl each). 8 months in steel

Serving temperature:  15°C - 16°C