The Barbera is from San Lorenzo (0.6ha) within the commune of Barolo. Fermented in a single concrete vat for ~10-12 days before being aged to botti, where it is stays for 20 months.
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The Barbera is from San Lorenzo (0.6ha) within the commune of Barolo. Fermented in a single concrete vat for ~10-12 days before being aged to botti, where it is stays for 20 months.
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