Grignolino, Barbera, Albarossa
A stunner, try this as a refreshing light red, or with a bit of a chill as a gorgeous dark Rosé. The Grignolino is destemmed & crushed into a stainless steel vat. After a 24 hr maceration, the free run juice is drained and the berries are pressed. After fermentation ends a couple of buckets of Albarossa pressed mash are added for colour. After a week the wine is drained off the skins. The Barbera is fermented as a regular red, in stainless steel, with 20 days maceration on the skins.
ORDERS FOR FULL CASES OF WINE MAY TAKE 3 BUSINESS DAYS TO FULFILL