ITALY
Barbera d’Alba
Sourced from several vineyards in Alba, including those in Canale and Vezza d’Alba. After the grapes are crushed, they are placed in stainless steel vertical fermenters, where they sit with their skins for 7-10 days at controlled temperatures. Saccharomyces Bayanus yeast is used to activate the fermentation. Malolactic fermentation takes place after the removal of the coarse lees, and the wine matures in steel before bottling.
The wine matures in steel, after vinification, becoming a velvety, full Barbera of persistent red cherry, earth and light spice aromas.
