Emilia Barbera IGT

Black fruit, sous bois, liquorice and coffee accompany an intense red colour with earthy reflections. The wine is long and full-bodied. Barbera is fermented spontaneously with indigenous yeasts and remains on the skins for forty days in stainless steel or concrete. Maturation uses seasoned French oak and larger wooden vats. It is bottled without filtration or clarification and may contain sediment.