NOTES: This naturally produced Barbera is one that shouldn’t sneak under your radar. It spends 20 days on the skins fermented in stainless steel. Followed by 24 months aging in steel as well. No fining or added sulfites. This zesty, juicy production is bursting with bright red tangy fruit & fresh acidity.
FOOD PAIRING: Tajarin Pasta w/ Shaved Truffles