Description
but a great deal of fresh fruit on the palate
so each bottle is DIFFERENT (done by hand) & may look like it's Barbera
The farming is certified-biodynamic and the all vineyard work including harvest is manual
It has a north exposition and a cool to cold microclimate with risk of spring frost
Vinification follows the exact same steps seen for the Gringet single-plot cuvées: gentle pressing
2019 Roagna Gallina, Barbaresco DOCG, Italy Eigashima Shuzo but a great deal ofOne of the famed vineyards located in the commune of Neive. Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap (cappello sommerso") which can last 60 70 days."
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