Wine: Barbera Superiore
Harvested: October 2017
Brix @ Harvest: 24
Fermentation: Hand harvested Barbera grapes and chilled to 8C for 36 hours of skin contact. Stainless steel alcoholic fermentation and sequential malolactic fermentation in French Chassin oak barrels.
Aging: Aged in 25% new and 75% neutral French oak barrels from Chassin for 12 months.
Aromas: Sweet Tobacco and warm spice.
Flavors: Dense red fruit.
Vintage Notes: Healthy fruit with good maturation which was the result of adequate rainfall, hot days and cool evenings. Late autumn harvest.