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Notes:
This Barbera exhibits natural complexity and concentration coming from almost century old vines. Mineral notes, together with hints of chamomile and blackberry, all resonate in unique harmony.
Vinification:
Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation done in French oak barrels, of which 20% is new and the balance is aged in used oak (2nd passage), followed by about 12 months of aging. Finally, bottle-aged for about 6 months.