2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter Indigenous yeast fermentation in closed

Indigenous yeast fermentation in closed top concrete fermenters

The vineyards sit mostly on hill tops

same 500L French oak barrels and 2000L

A collaboration between Piedmont's Maffrei and Tino Kuban

the eye-poppingly vivid “San Vincent” is made entirely from the local Sorbara

2024 Vaira Aurelj Barbera d’Alba, Piedmont, Italy Shelter Indigenous yeast fermentation in closedVariety: Barbera Size: 0. 50 ha (1. 23 ac) Vine Age: Planted in 2017 Terroir: Vergne, 400 m elevation, west facing, Marne di Sant'agata soil, clay limestone. Viticulture: Organic (not certified), cover crops, no pesticides or chemical products, only copper and sulfur treatments, Guyot Poussard pruning. Vinification: 40% whole cluster and 60% de stemmed with whole berries arranged in alternating layers, ambient yeast fermentation, 1 2 weeks on the