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 on the 18th February 2015.
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, then pressed with free run and pressings combined. A small portion spent time with American oak, which gave the final wine a touch of sweet vanilla.
Loved for its easy drinking, this Barbera is soft, plummy and rich in dark berry fruits, cherry and spice. A touch of sweet oak carries across the palate, which is typified by the high, natural acid of Barbera.