Italy Emilia Romagna
Grape variety: Barbera, Bonarda
A wine made by assemblaging grapes from young plots that are 3 to 20 years old. Fermentation is done in stainless steel tanks with only wild yeasts. Maceration for about 20 days, depending on the vintage. After fermentation, the wine is transferred several times, and everything from fermentation to maturation is done in stainless steel tanks.
High concentration and clean acid
Condensed fruit and flavor. Beautiful acid balance.