The estate was established in 1952 by a family of viticulturists and it is named after the area where it is located. The Barbaresco is made in three crus of radically different character, two in the commune of Barbaresco (Bric Balin and Cole) and one in the commune of Neive (Basarin). The area consists of small hills and of small valleys, the altitude varies between 240 and 300 meters above sea level. The origin of the soils in Barbaresco (where the Bric Balin and Cole crus are located) is much more ancient than the origin of the soils in Neive (where the Basarin vineyard stands) which are more recent and have a much higher percentage of sand. Fermentation: In temperature-controlled steel tanks. Ageing: In French oak barrels for 18 months and in bottle for a minimum of 9 months. The Bric Balin is located in the amphitheater of the winery, in the hill that gives its name to the company, on the western side of the ridge that descends towards the center of the municipality of Barbaresco. The soil consists of Sant’Agata fossil marls laminated richer in clay. The fresh exposure, combined with clay, gives wines of good structure and character.