Description

Barbera fruit was handpicked from Alferi Vineyard in La Morra and wild fermented with 14 days maceration on skins with frequent cap punch-downs. Malolactic fermentation and maturation is in French barriques (25% new and 75% second-year barrels) for about 24 months prior summer bottling without filtration and 6-9 months bottle ageing. This translucent, garnet colored wine has a medium to full body and a long finish ending on oak and cherry. In the nose get oak, tobacco, vanilla, and black cherry. Tastes black cherry, oak, earthy, tobacco, and raspberry. Medium acidity. This pairs nicely with margarita pizza. Moderate complexity, mild astringency.