Al Di La Fiume 'Dagamo' Barbera 2020

Through this wine we try to express all the potential of Barbera. We use 8hl terracotta amphorae in which we let Barbera and its skins steep for about 3-4 months after the fermentation process. The long maceration and the amphora give the wine elegance, longevity and minerals. This technique allows the natural transformation between grapes and wine, respecting the variety, the territory and man’s work. Wines are vinified in terracotta amphora and steel tanks without adding yeast nor other foreign substances to the wine. A small amount of sulphur (2gr/hl) is added in the bottling process without affect wine health. Refinement in bottle about 3 months. It won twice a slow wine award and once the TOP HUNDRED GOLOSARIA MILANO award