In the Alto Monferrato, only a few km from the regions of Barolo and Barbaresco, virtually no-one was producing the Tinella crue of Barbera.
Of the three Barbera crue, Nizza, Colli Astiano and Tinella, Tinella has the most demanding standards, with a total maturation of 24 months of which 6 months in oak cask and 6 months in the bottle.
Together with a great enologist, and a philosophy of ‘with the joy of whatever it takes to produce the Rolls Royce of Barbera’s’, Manfredo
- Implemented a rigorous production policy, with 30-40% sorting out
- Invested in a state of the art production facility
- Earned the accolade of possibly being the first Italian newly qualified sommelier, at the young age of 70