We collaborated with Fabrizio Iulli in Monferrato Piemonte to create this Barbera. Monferrato is the birthplace for Barbera. While it is made in other spots in Piemonte, it is here where Barbera shows the balance of fruit and acidity.
The grapes are fermented in stainless steel and aged in neutral oak and cement vats. Resulting in a wine that shows fruit and earth without being marked by wood.
Twelve months in neutral oak and cement vats.
Bright plum red.
Aromas of crushed berries and plums intermix with aromas of earth and porcini mushrooms.
On the palate, the wine is medium bodied with bright acidity and low tannins, yet wonderfully balanced.