The Lacrima Pignocco of Santa Barbara is part of the Pignocco line which marked, in practical terms, for Stefano Antonucci the transition from banker to winemaker starting in 1994, and the transformation of the family cooperative cellar into the current Santa Barbara winery. The plants grow on medium-textured soils and are cultivated with the double-inverted spurred cordon system: a complex pruning system that allows the distribution of production over the entire length of the branch. Vinification takes place in steel fermenters with temperature control, which never exceeds 24°C; the refinement is also conducted in steel for a short time.

75 Cl

12% Vol.