Fruit was carefully hand harvested in the early morning of October 13th 2017. The clusters were meticulously hand sorted, destemmed, then berry sorted both by hand and via optical sorter. The fruit was split to different lots for fermentation and aging – with whole berry, cold soaking and specialized yeast strains employed to emphasize the unique characteristics of this classic Italian grape. After fermentation and pressing, the wines were barreled down to 30% New French, 20% once-filled French, and remainder neutral French oak for a period of 21 months prior to bottling. The Naumes family then spared no expense aging the wine for over 6 months for optimal bottle conditioning upon release.
Barbera is such an incredible food wine, and this wine screams for quality Italian food. Richer, fattier dishes will be well cut and contrasted by the bright acidity. Or complement an acidic dish like a tomato-based sauce.