Barbaresco 'Currá'

• Nebbiolo from 55 to 75-year-old vines planted in Neive to an amphitheater-shaped vineyard rich in limestone
• Fermentation and maceration on the skins for about 40 days
• Indigenous yeast fermentation and natural malolactic fermentation in French barrels coopered expressively for use by Francois Frères in Burgundy
• Wine remains in these barrels for approximately 24 months, half of this time on its lees
• 10-15% new barrels used for aging, the remaining barrels have previously been used up to 4 times
• No filtering or fining prior to bottling

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