WINERY NOTES - Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation done in used (2nd and 3rd passage) French oak barrels, followed by about 12 months of aging. Finally, bottle-aged for approximately 6 months. This Barbera offers lavish amounts of floral and balsamic notes, followed by gentle acidity and an unexpected tannic texture.
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