2019 Sette, Nizza DOCG Piedmont, Italy Icy Liu and watermelon with a finish

and watermelon with a finish evocative of autumn and deciduous forest floor—October leaves and wet soil • Non-chill filtered

They then use the technique of submerged cap (cappello sommerso") -- which can last 60-70 days

Very steep slope

With harmony you have a gently spiced

and notable

2019 Sette, Nizza DOCG Piedmont, Italy Icy Liu and watermelon with a finishBarbera Nizza Monferrato is harvested from vines planted in 1940 & 1990 on south and east slopes between 240 300m on marly bedrock with deep silt and calcareous topsoil. Barbera Nizza Monferrato is destemmed and naturally fermented up to 18C for 40 45 days with a submerged cap days with no extractions, followed by 10 months in concrete with the first sulfites added after malolactic fermentation. Its neither filtered nor fined. From the importer