A nose of tart cherry and subtle amaretto, this wine is fruit-forward with a toastiness that adds another layer of complexity.
his Barbera shows an impeccable concentration of fruit and balance with refreshing acidity. It has a lasting finish that does not want to stop.
The grapes were hand sorted and then destemmed to 1.5 and 3 ton open top fermenters. Grapes underwent a 48 hour cold soak followed by inoculation with Prise de Mousse yeast. Daily pumpovers and punchdowns were done by hand, twice a day. After 6 days on the grape skins, the wine was drained and pressed to 59 gallon barrels to finish yeast fermentation followed by a partial malolactic fermentation.
The wine is perfect for pizza, wild game, and Greek food.