100% Albana grapes coming from biodynamic cultivation and vinified in a natural way 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||3 months in terracotta amphorae|
|Wine aging||3 months in the bottle|
We are at the western limit of the large historical cultivation area of Barbera which starts from the north of Piedmont and ends precisely in the hills of Marzabotto, passing through all the northern Apennines.
A wine that manages to interpret with decision the territory characterized by strong, draining and hilly soils. The color is deep purplish, the hints of wild red fruit such as currant, pomegranate and these very vinous notes, outline the unmistakable characters of this wine. The thick and fleshy skin of the grapes allows the tannins to be present in large quantities.
The result is a wine that combines the proud character of Barbera with the delicacy obtained from a soft vinification lasting about 20 days, made only with manual punching down.
Vinified in 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.