Hand-harvested, estate grown Barbera from 35+ year old vines, tank fermented. Sweet & sour cherries, wild strawberries, all around fresh and fizzy fun.
Alcoholic fermentation in old barrels and stainless-steel tank. Different vintages are aged and blended using a solera system since 2007. Bottle fermentation, lees contact for at least 18 months, dégorgement. Classic method.
Organic, biodynamic, champagne method Pinot Noir. 4 years on lees (1.5 in barrel). NV but really 2017. Red apple & red apple peel, rich, vibrant, pure, invigorating,
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