Viticulture and Harvest
Barbera is a very vigourous variety and requires a hard pruning during winter, followed by fruit thinning in summer, so as to increase the intensity of fruit flavour. The vineyard was machine harvested in the last week of February 2017.
Crushed to an open top fermenter, the fruit was innoculated with a yeast that enhances dark fruit character. Fermented at up to 28 degrees and plunged twice daily.
The wine was fermented only 1.5 days on skins, before being drained and pressed to a stainless steel tank, where it was fermented at 13 degrees until dry.
Taking the wine off skins and fermenting cold – like a white wine – allows for a super-soft, elegant and juicy wine, with all the strawberry/cherry aromatics being preserved.
Loved for its easy drinking, this Barbera is soft, with plum and berry fruits, cherry and spice.
The 2017 Barbera is designed to be chilled in summer.