Viticulture and Harvest
This vintage of Barbera produced a moderate size crop of about 3 tons per acre. given the heat of the season this vintage shows intense fruit flavours. The vineyard was machine harvested in mid March 2020
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.