Vittorio Bera e Figli "Ronco Malo" Barbera d'Asti 2021
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Importer's Notes
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. The addition or omission of S02 is dependent on the vintage. If it is applied, only one gram per hectoliter is added at bottling.