Grape Variety:
100% Barbera
Soil:
Calcareous Clay
Farming:
Organic
Alcohol by Volume:
14.0
Vineyards & Viticulture:
The Barbera hails from a single vineyard, aptly named ‘Paradiso’, situated at 650 feet in elevation, located in the La Morra area of Piedmont.
Harvest & Vinification:
Yield: 2.9 tons per acre. The grapes are picked at optimum ripeness and entirely destemmed. The juice sits on skins for 7 days and fermentation occurs naturally. After a gentle pressing it is transferred back to tank for malolactic fermentation to occur naturally. Half of the wine is then racked into 2nd passage barriques for 12 months of aging. Alcohol: 13.5%. Vine Age: 13 years old. Production: 420 cases.
100% Barbera
Soil:
Calcareous Clay
Farming:
Organic
Alcohol by Volume:
14.0
Vineyards & Viticulture:
The Barbera hails from a single vineyard, aptly named ‘Paradiso’, situated at 650 feet in elevation, located in the La Morra area of Piedmont.
Harvest & Vinification:
Yield: 2.9 tons per acre. The grapes are picked at optimum ripeness and entirely destemmed. The juice sits on skins for 7 days and fermentation occurs naturally. After a gentle pressing it is transferred back to tank for malolactic fermentation to occur naturally. Half of the wine is then racked into 2nd passage barriques for 12 months of aging. Alcohol: 13.5%. Vine Age: 13 years old. Production: 420 cases.
