2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter Indigenous yeast fermentation in closed

Indigenous yeast fermentation in closed top concrete fermenters

the eye-poppingly vivid “San Vincent” is made entirely from the local Sorbara

rigorously sorted and direct-pressed slowly and gently

The vineyards sit mostly on hill tops

2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter Indigenous yeast fermentation in closedVariety: Barbera Size: 0. 50 ha (1. 23 ac) Vine Age: Planted in 2017 Terroir: Vergne, 400 m elevation, west facing, Marne di Sant'agata soil, clay limestone. Viticulture: Organic (not certified), cover crops, no pesticides or chemical products, only copper and sulfur treatments, Guyot Poussard pruning. Vinification: 40% whole cluster and 60% de stemmed with whole berries arranged in alternating layers, ambient yeast fermentation, 1 2 weeks on the