Winemaker: Paolo Malfatti
Region: Monferrato, Piemonte,Italy (DOC)
Grapes: 100% Barbera
Sulphur: 30mg/l (total)
Suitable for vegans: Yes
Total Area Farmed: 4 hectares of vines, 3 hectares of hazelnuts
Soils: Red clay ‘terra rossa’ ,alluvial/marl
Age of vines: 20 years
Viticulture: Organic (certified)
Vineyards: All of the grapes for this wine come from Paolo’s small estate in Piemonte. Barbera makes up 2.5 of his 4 hectares of vines. In 2014, Piemonte experienced a lot of rain in September, pushing harvest late into the month and into early October.
Vinification: Grapes were destemmed, lightly crushed, fermentation in steel with natural yeasts, 14 days maceration, pressed, back in steel to finish fermentation though a portion of the grapes went into one 500L oak barrel (old wood). Total fermentation = 20 days. Spent 6 months on lees before initial racking. No fining, light filtration in 2014. Minimal sulphur addition prior to bottling, after 1 year total aging.