Barbera Ronco Malo

Winemaking Information

The grapes are destemmed and gently crushed, then fermented spontaneously with indigenous yeasts in concrete tank without the addition of sulfur. Maceration is lengthy, lasting up to a month. The wine is aged entirely in concrete tank for two and a half years and on its lees for 18-24 months of that period without racking. 
SO2: Vintage dependant
Fining/Filtration: Unfined/Unfiltered