Antonio E Raimondo Barbera

No chemical fertilizers are used in the vineyard. A manual harvest and sorting is rigorous. Grapes are de-stemmed and fer- mentation occurs in stainless steel at about 28-30 degrees Celsius. Maceration on the skins for roughly eight days with dai- ly pumping of the must over the cap. Wine is then matured in stainless steel tanks. The aim is a fresh style. Moderate in body and suitable for the table.