This Barbera grape matures well on these hot and sun-drenched hills and transforms into a wine which improves with age, owing this to its fresh and lively acidity. This is why a pure Barbera is produced only when the quality and the quantity of the harvest allows it.
Spontaneous fermentation with indigenous yeasts, aged in used French oak barriques, as well as 40 hectolitre wooden tanks, and then aged in bottle for a time necessary, no filtration or sulphites added
– La Stoppa
