Organiic, Biodynamic, Vegan

Alberto’s Barbera is so bright and crunchy, elevated entirely in neutral oak it is the classic and infinitely food friendly style, undeterred by the modernista stylings that have made extracted and oak-driven Barbera the norm. The palate remains juicy and electric with red fruit for days: sour cherry, cranberry, and red currant. A touch of blackberry is beginning to develop as well. The acid zippers down the palate with a rambunctious tang. Only five bunches per vine and just 0.5-1kg fruit per vine (i.e. about one bottle for every two vines!), this is what careful farming of quality fruit can give you: A traditionally rendered must-have Barbera for all you thoroughgoing Piemonte purists out there.

(This wine is unfined & unfiltered and may therefore throw a natural deposit with age.)

Varietal/Blend: 100% Barbera

Fermentation: Fruit is carefully hand sorted. Fermented spontaneously with indigenous yeast in temperature controlled stainless steel.

Ageing: Aged 12 months in used French oak barriques followed by eight months in stainless steel. SO2 is added as needed but never exceeds even half of the appellations allowable amount. The wine is bottled unfined and unfiltered. It may therefore throw a natural deposit as it ages.

Vineyard & Vine Age: Biodynamic practicing (uncertified) estate vineyards in La Morra village of Barolo, SW facing, on Tortonian soils. Farmed entirely by hand by Alberto. Trellised, manual pruning, guyot system leaving 2 buds on the spur and 5-6 buds on the fruiting head. 2x green harvest for concentration before veraison. Yield of only 800g-1kg per plant. Fertilization with strictly natural manure is carried out only after the harvest, before the vines enter vegetative rest. No herbicides are used; the weeds are cut. Harvest is by hand and begins in the last ten days of September. 6500 vines/ha.

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