100% Barbera grapes from Biodynamic cultivation and vinified naturally with native yeasts. The grapes are fermented and macerated with the skins for a few months in Italian terracotta amphorae.
|Harvest||At the end of August, manual|
|Yield q/ha||60 q.li/ha|
|Maceration||5 months in terracotta amphorae|
|Wine aging||8 months in the bottle|
In this wine we try to express all the potential of Barbera. We use Tuscan terracotta amphorae of about 8 hl in which we leave the Barbera with its skins to macerate for about 3-4 months more after fermentation.
The action of long maceration and the amphora give the wine a character of great elegance, minerality and longevity. With this technique we support the evolution of grapes into wine in the most natural way possible, respecting the variety, the territory and the work of man.
Barbera found in our land the possibility of a remarkable concentration which, combined with the freshness of our clays and the Apennine climate, gives this wine an important potential for concentration.
All the wines are vinified in amphora and steel without the addition of yeasts or other substances extraneous to the wine. Small addition of sulfur dioxide to the bottling which guarantees a correct shelf life without affecting the wholesomeness of the wine in the least. Refinement in bottle for about 3 months.