In a Nutshell
Vibrant, fruit-driven Barbera.
A vibrant, ruby-red wine with intense aromas of fresh, juicy fruit, such as ripe plum and morello cherries. Some nice developing spicy notes, with bright blueberries and plum on the palate. A dry, medium bodied wine with balanced acidity on the finish.
The Barbera grapes are sorted and selected, crushed softly and the stalks separated. The must is piped into steel tanks where it is fermented at a temperature of about 27 degrees for 10 days. Production continues with a lighter fermentation until the consumption of sugars is complete. The wine then spends around 6/8 months in steel tanks before bottling. This allows the wine to settle, yet retain vibrant fruit character.
The Manfredi family have been wine producers since 1863. The current family are keeping up with the times by converting their 20 hectare estate of Dolcetto into an organic vineyard