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A new winemaking facility gives Andrea additional controls to create his magnificent wines
Soft and silky on the back palate with a long elegant after taste
supported by fine grained tannins and perfectly integrated French oak
concrete and barrel fermentation is used
We know of at least one tiny pocket of Gamay à petits grains that still survives in Beaujolais (not far from Vissoux) although there are probably more
Cake Barbera 2019 vermentino A new winemaking facility givesOur 2019 Barbera, handpicked, 100% wholebunch, carbonic maceration, crushed straight to press, drained and ferment finished away from skins this beauty sings from the bottle! No oak, no adds, no worries! Artwork by 2018 Archibottle Prize winner, Lucy Zaroyko The artwork on this bottle was produced by Australian artist Lucy Zaroyko. More of her work can be found at lucyzaroyko. com
