| Single Bottles (75cl) @ £21.60 |
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Tasting Notes: This is rich, unctuous even. Astonishingly good, clearly from old vines so lots of concentration and richness and not much o the tell-tale acidity. A serious Barbera which will develop magnificently (whilst it can be enjoyed now, it will be much better in another two or three years). | Drinking Dates: 2011 to 2017 | Cépagement: 100% Barbera (aged between 58 and 80 years) | Upbringing: Fermentation in stainless steel with controlled temperature at 28-30 degrees Celsius for 15 days. Frequent manual punching down and pumping over. Malolactic fermentation before Christmas. In January, the wine is put into Allier barrels with a medium toast, 50% new, 50% second year. After 12 months in wood, the wine is returned to stainless steel tanks for assembly, and clarification with albumin and then the bottling in March/April of the second year after harvest. It remains in the cellars for at least six months before sale. |
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