2023Sette,Barberad’AstiDOCGPiedmont,Italy

<p>Barbera d’Asti is harvested from vines planted in 1940, 1990, and 2002 on a south, east and west-facing steep slope between 220-280m on chalky and marly bedrock with deep silt and calcareous and siliceous topsoil. Barbera d’Asti is destemmed and naturally fermented up to 18°C for 36-38 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>