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Late hand harvest of biodynamic cultivated grapes with selection of clusters in the vinyard. Six month maceration of crushed grapes in clay amphoras. Spontaneous fermentation with natural yeast present on the grapes. Malolactic fermentation. Decanting of clear wine and another year maturation of the wine in clay amphoras. Bottling without filtration and minimal addition of sulphur.
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Produced by Damilano since 2008, Barbera d’Asti represents a new viticultural challenge: growing the most important native varietal in Piedmont.The production of Barbera d’Asti is the fruit of a recent rental agreement which grants Damilano vineyard management rights over a 11 hectare vineyard in Casorzo in the province of Asti, an area in which Barbera has been grown since the 1800s.This 100% Barbera wine is produced from a Monferrato vineyard that is 20 to 30 years old. The soil contains white marl and tends to be calcareous.This wine has a red color with intense purple tones and a fruit nose with light spice notes. It has a persistent flavor reminiscent of currants, violets, cherries and vanilla.
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