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100% Barbera grapes. The cold maceration on the skins and the fermentation in stainless steel gave its the freshness which will distinguish it.Vintage in image may vary. Refer to wine facts for current vintage.
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Crushing and de-stemming; cold maceration on the skins for 8 hours; soft pressing; fermentation in stainless steel at a controlled temperature of 18-20°C; maturing on the noblelees for 6 months.
Matured stainless steel