2019Sette,NizzaDOCGPiedmont,Italy

<p>Barbera Nizza Monferrato is harvested from vines planted in 1940 & 1990 on south and east slopes between 240-300m on marly bedrock with deep silt and calcareous topsoil. Barbera Nizza Monferrato is destemmed and naturally fermented up to 18°C for 40-45 days with a submerged cap days with no extractions, followed by 10 months in concrete with the first sulfites added after malolactic fermentation. It’s neither filtered nor fined.</p><p>From the importer</p>