2023CadiPressBarberad’Alba,Piedmont,Italy

<p>From younger plots in the Perno zone of Monforte d’Alba on sandy-clay soils with southeast exposure, this Barbera is de-stemmed (not crushed) and undergoes a natural fermentation of 10–15 days in stainless steel tanks, followed by 8 months of aging in stainless and 9 months in bottle. </p>