Italy Emilia Romagna
Grape variety: Barbera
Average age 40 years. Fields with low-grade plowing have little nitrogen and are in a lean state. The afflicted Barbera has low yields but high concentration. After harvesting, the grapes are destemmed and fermented in stainless steel tanks using only wild yeasts. Maceration takes about 30 days. Fermentation continues slowly for over a year. Malolactic does not occur because the pH is low. Aging in old barriques for 12 months followed by a minimum of 2 years in bottle. Ship when ready to drink.
A deep fragrance that has been aged with the lees, sweetness and volume, and a very good balance of acidity. A rich flavor unique to late-harvested Barbera. Experience the taste of aging.