Castello Di Tassarolo Gavi

Altitude: 300 meters above sea level

Exposition: Slightly towards the north with good sunlight

Yield: 10,000 bottles, 40 hl/ha

Soil: 2 hectares of Marl, clay, and limestone, worked by horses

Varietals: 80% Barbera, 20% Cabernet Sauvignon

Age of vines: 50 years

Vinification Method: Hand harvested with no added sulfites. On average the wine ferments in 3 weeks with indigenous yeast only.

Tasting Note: Ruby red color with garnet tinges. Heady aroma with scents of ripe fruit. Warm, soft taste, spicy at the finish.