A juicy and crispy red wine made from Barbera grapes handled and vinified by Manzone Giovanni, in Langhe land.
The vineyard exposure is north-east; the soil is calcareous and sandy, with layers of red clay. The steep slope of the hill only allows manual processing.
The manual harvest is made in early/mid october to ensure the perfect ripening of the grapes.
The natural fermentation with the skins lasts about 20 days with soft pumping over to guarantee a delicate polyphenolic extraction.
After the required aging in barrels and steel tanks, the wine is bottled during waning moon.
Few thousand bottles of Barbera Le Ciliegie are produced and sold about 2 years after the harvest.