A smooth and full flavoured Barbera full of vibrant red cherry fruit and finishing on a fresh note.
Fermentation took place in temperature controlled stainless steel vats and underwent 10 days maceration with skin contact. A gentle shower system of immersing the cap took place at temperatures of 16 to 18å¡C, encouraging the extraction of colour, tannins and flavour. The wine went through malolactic fermentation and remained in stainless steel tanks for at least eight months, retaining its fresh, fruity and vibrant varietal aromas.
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