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Wine Details
Price:
$25.00 per bottle
Description:
The grapes were fermented in small, open-top fermentors with commercial (proprietary) yeast for 9 days on their skins then pressed in a small, horizontal basket-press. This wine was racked using a nitrogen blanket and/or gravity. Aged in New to three year-old American Oak barrels until it was racked, filtered and bottled unfined in April 2005.
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Varietal Definition
Barbera:
A red-wine grape of Italian origin that produces sturdy, tannic wines capable of aging. Barbera is widely planted in Italy’s Piedmont region, where it accounts for half the total acreage. Most California Barbera is grown in the Central Valley and finds its way into generic or proprietary blends. The Sierra Foothills, Paso Robles, Santa Clara and Sonoma, where very warm days are moderated by cool nights, produce some of the state’s best varietal Barberas. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.
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