100% Barbera but a symbiosis of two distinct halves, rack dried and late harvested grapes, with two years in oak.
Half the grapes are harvested as normal and placed as whole bunches onto racks in a drying room for 20 days, while the other half remain on the vines continuing to ripen. Once the late harvest is completed, the two halves come together for 20 days maceration in indigenous yeasts, before ageing in a combination of large French tonneaux and Slavonian oak casks for two years.
The result in an intense, opaque, dark red wine, high in colour, tannins and alcohol. Damson, prune and fruitcake aromas hit you first, layers of dark fruit, spice and wild herbs, with some sweeter notes of vanilla and burnt toffee. The palate is thick and fruit-laden, its big structure tempered by sweet dried fruits and dark chocolate tannins, smooth and polished with a cleansing tang of tart blackcurrants.
Serve up with tomato-based pasta dishes, osso buco or fresh passata.
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