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Details
Grape variety: 100% Barbera
Soil: clay - tuff - sand
Harvest: mid / end September
Vinification: spontaneous fermentation with indigenous yeasts in steel at controlled temperature, maceration on the skins 15 days
Ageing: 10 months in steel tanks + 4 months in bottle
From 2023 it will age in terracotta amphora from Impruneta
"Barbea" comes from the Barbera + Beatrice combo. I planted the first rooted cuttings in this vineyard in the spring of 2020.
