Description
maceration of Gewurztraimer
Lot 15-E-12 — Barrel 12585
that give the lucky few connoisseurs strong experiences
Grapes are pressed slowly and gently and all juice is moved by gravity into steel tank
2023 Ca di Press Barbera d'Alba, Piedmont, Italy Chevillard maceration of GewurztraimerFrom younger plots in the Perno zone of Monforte dAlba on sandy clay soils with southeast exposure, this Barbera is de stemmed (not crushed) and undergoes a natural fermentation of 1015 days in stainless steel tanks, followed by 8 months of aging in stainless and 9 months in bottle.
Exchange/Return Notes
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