After primary fermentation, the wine was bottled and left to age on the lees in triage for 6 months. This sparkling wine is finished with a dosage containing 3 G/L of RS which lightens the dry and acidic characteristics of a typical Barbera. The aromas have hints of red fruits such as black cherry and raspberries. The palate is dry with a lingering acidic finish.
Varietal: 100% Barbera
AVA: Clements Hills
Fermentation: Traditional Method
Tirage: 6 months