Indigenous yeasts only. Initial fermentation lasts 8-10 days. Before bottling wine ages for 6 months in old barrels, then 6 more months in large Slovenian oak barrels. Aged in bottle for 3 months. Neither fined nor filtered.
More than your basic sipper, Massimo Benevelli’s Barbera has reached new heights in 2016. Full-bodied, refreshing, and surprisingly profound, here is a red that absolutely shines at table. For fans of older wines, take note of this bargain buy for your cellar—five or ten years will do it no harm at all.