Barbera d'Alba 'La Ginestra'

• 100% Barbera from 40 year old vines planted to calcareous clay soils in Monforte d’Alba
• Southern exposure at 300 meters above sea level
• Grapes are picked in the first weeks of October
• Fermentation and maceration over 12-14 days in stainless steel followed by maturation for 8-12 months in 35HL French oak casks
• Approximately 920 cases produced

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