Flavio Roddolo - Barbera d'Alba - 2010

To ensure sharing: maximum one piece per customer.
"Take and drink it, all of you" cit.

• Barbera
• 13.5% - 10/70 year old vines
• Spontaneous fermentation with indigenous yeasts, without the use of selected yeasts, clarifications or filtrations
  
• The grapes are destemmed and crushed, with prolonged maceration in steel – generally 14-16 days, with moderate pumping over to extract tannins and colour but preserve elegance.
  
• After malolactic fermentation in steel, the wine remains for a long time in large oak barrels (old barriques, used by producers who give them up after 3-4 years), favouring transpiration over wood/wine contact.
  
• The refinement continues for a very long time, often beyond the specifications, up to 12–14 months, sometimes even two years, before bottling.
• Monforte d'Alba - Piedmont/Langhe, Italy