Vineyard: Sourced from the 3 hectare, west-facing Barslina cru in Agliano Terme, Piedmont.
Soil: Chalk-rich clay.
Viticulture: Average age of vines is 35 years. Practicing organic. Hand harvested.
Vinification: The grapes are de-stalked and fermented without any addition (no sulphur, no yeast) in large underground cement tanks. Malolactic fermentation is spontaneous, and can occur immediately after alcoholic fermentation, but more commonly in the spring/summer after harvest.
Aging: After fermentation, the wine is moved to large, old oak casks (app. 5000 litres) for min. 2 years maturation. The 2010 vintage was 2 years in oak, 2 years in cement. It was bottled on Nov 12 2014. After maturation, the wine is cold-stabilized and bottled, and usually kept in glass min. 6 months before sale.
Notes: Ezio decided to release this wine as a Vino Rosso instead of Barbera d'Asti because he feels that the DOCG board does not understand natural wine. Rather than deal with submitting the wine to be tasted and verified, they decided to release it as VdT and make it exactly according to their own, very high, standards.