Barbera hails from northern Italy originally. It has a long history in California where it has been propagated throughout the entire state for its lushness of fruit and ability to retain acid in many different climates.
Vinification: Entirely destemmed and fermented in stainless steel. Gently pressed and moved to concrete Egg for slow malolactic fermentation. Racked after 9 months and moved to neutral puncheon for another 6 months. Bottled unfiltered with 30 ppm SO2.
|Soil||Red Hill, Volcanic Tuff|